Carrot-Cashew Nut Cake

Ingredients for 9 servings:

• 1 medium-sized onion(s), chopped
• 2 clove(s) garlic, squeezed
• 1 tbsp olive oil
• 500 g carrot(s), cut into julienne strips
• ½ dl carrot broth
• 225 g cashew nuts, ground
• 100 g breadcrumbs, (whole grain)
• 1 tbsp sesame paste (tahini paste), light
• 1 ½ tsp cumin
• 1 tsp dry yeast
• ½ lemon(s), the juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Oriental-inspired starter

Fry the onion and garlic in oil until translucent. Blanch the carrots for about 6 minutes. Mix with all the remaining ingredients and 0.5 dl of the carrot stock. Season with salt and pepper. Grease a 1-liter loaf pan. Pour in the mixture and cover with aluminum foil. Bake in a preheated oven at 180 degrees Celsius for 1 hour. Remove the foil and bake for a further 10 minutes. Remove from the oven and remove from the pan after 10 minutes. Can be eaten hot or cold, although the flavor of the caraway and lemon is best eaten cold. Serve as a starter in slices with some salad.