Something orange fresh from the market: Carrot cake for the easter brunch
In fact I like easter because it reminds me of these sunny sunday mornings in spring when you wake up early as a child to go for egg hunt in the garden. The grass is still wet and there is a slight of dust above the fields. You can imagine little rabbits hobble along with you. And after having spent 2 hours in the garden - because there was always an egg to well hidden somewhere we couldn’t find it - it was a huge pleasure to spend the day sitting around the kitchen table with family and friend and eat a batch of colored eggs and homemade raisin buns. Now that I can’t be home for easter every year, I love to have a brunch with friends. This year I had a particularly special and comforting day with my food design friends in Antwerp - discussing about food, taste and pleasure. After the first course with pancakes, carrot cake, scones, pains perdus, fruit salad, savory beetroot cake and a little of champagne, we relaxed on the sofa with a cup of tea for starting to eat a second and third course during the day.
- 80 g coconut oil
- 5 tbsp date syrup or maple syrup (or more if you want it sweeter)
- 4 tsp spices (cinnamon, cardamon, ginger …)
- 1 tsp vanille extract
- 150 g almonds, ground
- 60 g buckwheat flour
- 50 g shredded coconut
- 2 tsp baking powder
- 1 tsp soda
- 200 g carrots
- 2 eggs
- 1 tbsp chia seeds
- 1 tsp orange blossom water + 1 tsp for the topping
- zest from 1/2 orange
- 1 pinch of salt
- orange, sliced for topping
- greek yogurt, cream cheese or whipped coconut cream for topping
Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an rectangular cake tin.
Grate the carrots and beat the egg whites. Soak the chia seeds in 2 tbsp of water. Melt coconut oil.
Mix the flour, bicarbonate of soda, baking powder, nuts and spices, then mix with all the ingredients. Gently fold in the egg whites and pour the batter into the cake tin.
Bake for about 35-40 Min.
Inspired by “The Green Kitchen”
Created - Vor 1 Monat
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