John Myers
Nut Cakes with Young Garden Carrots.
The perfect nut cakes with young garden carrots. recipe with a picture and simple step-by-step instructions.
- 1 piece Organic lemon
- 1 piece Bourbon vanilla pod
- 75 g Ground hazelnuts
- 75 g Young fresh carrots from our own cultivation
- 1 piece Egg
- 75 g Sugar
- 40 g Flour
- 1 tsp Baking powder
- 1 Knife point Ground cinnamon
- I make the cakes all through the gardening season. They taste best with very young, fresh carrots. I like to give them away as gifts. The many pictures explain the recipe. The third picture shows part of our carrot cultivation. We have 3 varieties in 3 colors and new ones will grow back into October.
- In addition to the above ingredients, you will need some softened butter and flour for the molds.
- Preheat the oven to 200 degrees top / bottom heat. Brush the molds with butter and dust with flour.
- Wash the lemon, dry it and grate the peel finely. Squeeze out 1 teaspoon of lemon juice.
- Cut the vanilla pod lengthways and scrape out the pulp, clean the carrots, grate finely and drizzle with lemon juice.
- Separate the egg and beat the egg whites until stiff. Beat the egg yolks with the lemon zest, vanilla pulp, sugar and cinnamon until frothy.
- Stir in the carrots and nuts, then stir in the flour and baking powder and finally fold the egg whites into the dough.
- Pour the dough into the molds and bake in the middle of the oven for 15-20 minutes (depending on the stove).
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