John Myers
Contents
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Ingredients
- 500 g Peeled and grated carrots
- 6 tsp Chia seeds
- 300 ml Water
- 300 g Raw cane sugar
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
- 300 ml Neutral oil
- 600 g Flour
- 4 Teaspoon (2 sachets) Baking powder
- 1 Packet (00g) Chocolate chips or chunks
- 3 leveled tbsp Baking cocoa
Instructions
- First, grind the chia seeds and mix with the water. Let it soak for at least 10 minutes.
- In the meantime, peel the carrots. You need about 700g to end up with 500g of peeled carrots. These are then planed over the fine rasp and set aside
- Mix the chia mixture with sugar, salt, cinnamon and vanilla and then beat until the sugar has dissolved.
- Pour in the oil slowly and work in vigorously.
- Sift the flour and baking powder, gradually add them to the dough and stir in well.
- Gradually add the carrot rasps and work them in. ... Now you can preheat the oven. Slide the 180 ° top / bottom heat and the grid onto the second rail from below.
- The dough is now halved. The chocolate chips / chunks are placed in one half and the cocoa powder (+ possibly 1-2 tbsp water) in the other half.
- Place both doughs alternately in a large Gugelhupf pan and whisk with a fork. I use a silicone mold that doesn't need greasing.
- Bake the marble cake at 180 ° for about 80-90 minutes. Chopstick sample!
- Once the cake is ready, take it out of the oven and let it cool down for about 20 minutes, then carefully turn it out and let it cool down on a wire rack.
- You can leave the marble cake as it is or decorate it with powdered sugar, couverture or icing, just as you like.
Annotation:
- The carrot can be easily replaced with zucchini, sweet potato or something similar.
- You can't taste the vegetables, but they give the cake a great juiciness.
