SPROUTY CAKE

It sounds like a birth­day prank, but for­get about car­rots: the hum­ble sprout also makes for a great tast­ing cake in­gre­di­ent.

Guru Magazine - - Food -

In­gre­di­ents

2 eggs

125g su­gar

½ tsp cin­na­mon

100ml veg­etable oil

125g self-rais­ing flour

125g car­rots

125g Brus­sels sprouts 30g wal­nuts

30g raisins

25g dried co­conut

½ tsp fresh gin­ger, grated

½ tsp vanilla essence

Method

1. Line two 900g/2lb bak­ing tins with sil­i­cone pa­per.

2. Beat the eggs, su­gar and oil for a cou­ple of min­utes.

3. Add the flour, cin­na­mon, gin­ger and vanilla essence and carry on mix­ing for a fur­ther minute.

4. Fold in the grated car­rots, Brus­sels sprouts, wal­nuts, raisins and dried co­conut.

5. Split the mix be­tween the two lined tins and cook in a pre­heated oven at 180°C for 50 to 60 min­utes, un­til a tooth­pick in­serted in the mid­dle comes out dry.

6. The cake can be served on its own, or you might like to en­rich it by mix­ing some nat­u­ral yo­ghurt and ic­ing su­gar and pour­ing the mix­ture over the cake.

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