John Myers
Contents
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Ingredients
- 200 g Finely grated carrots
- 200 g Butter or margarine
- 200 g Sugar
- 1 pinch Salt
- 4 Eggs
- 300 g Flour
- 3 tsp Baking powder
- 100 g Ground hazelnuts or almonds
- 75 ml Milk
- 250 g Ready-To-Bake poppy seed filling
Instructions
- Mix the butter, eggs, salt and sugar in a bowl for a few minutes on the highest setting with the hand mixer until creamy.
- Mix the flour, 50 g ground nuts and baking powder in a bowl. Alternately stir briefly into the dough with the milk on a low heat. Halve the dough. Fold the remaining 50 g of ground nuts and grated carrots under one half. Stir the poppy seed filling into the other half.
- Fill the dough alternately into a greased and floured loaf pan, it doesn't matter which dough is filled first. Pull a spoon handle deeply through the length of the dough.
- Bake in the preheated oven on the middle rack at 175 degrees (or fan oven 150 degrees) for about 60 minutes. Cover with aluminum foil after 40 minutes if the cake is too dark on top.
- After baking, remove the cake and let it cool in the tin for at least 15 minutes. Then fall out of the mold and let it cool completely. Dust with icing sugar if you like.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 71.6gProtein: 5.6gFat: 0.7g
