vegetable cake
When our son’s first birthday came around, I didn’t want to throw sugar around too much. The party was suppos to have tasty but healthy things.
Unfortunately, most of it was not well receiv because there was simply no sugar. But the vegetable cake was lik by some adults (unfortunately not all, but it is and remains a matter of taste) and even the little man.
Ingrients
By the way, I found the original recipe on Chefkoch, but I had to change it because we have allergy sufferers in the house.
For the vegetable cake I us the following ingrients:
200 g peel, wash, finely grat carrots
200 g wash, finely grat zucchini
500 g wash, cor, finely grat apples
A little information about the ingrients above: The quantities refer to the finish state of the ingrients. The carrots etc. are already peel and finely grat and weigh 200 g. I found this a bit awkward in the recipe because I didn’t know how much the ingrients weigh beforehand. But whether you are a few grams over or under makes no difference.
3 eggs (for the vegans among you there is egg substitute)
100 g ground walnuts (or other nuts of your choice… or just forget the nuts, like I did)
100 g flour (I had very simple wheat flour, type 405)
100 g cornstarch
1 packet of cream of tartar dominican republic mobile database baking powder (of course you can also use normal baking powder)
140 g sugar
butter for greasing the mold
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preparation
First, beat the eggs and sugar until fluffy.
Vegetable cake – eggs and sugar beaten until fluffy
Then stir in the finely grat carrots, apples and zucchini. Today the little man didn’t feel like baking and preferr to play with the giraffe and the horse.
Vegetable cake – stir in vegetables and fruit with foam
Then mix the flour, baking powder and cornstarch and stir the mixture in. Despite all the starch, it is quite thin. But don’t worry. It will all get firmer.
vegetable cake – vegetable mush
Nerves are ne
And now comes the really annoying part! At least that was unfortunately the case with my results so far. You have to pour the whole soup into a really, really well-greas loaf pan so that you can get the bak cake out easily afterwards. Unfortunately, that didn’t work for me and I only got it out in fragments.
The second time I us a ring tin. Unfortunately it wasn’t simon cole chief airtight, so the whole thing ran out of the bottom of the tin and stuck to my ring tin during the baking process. I couldn’t even get it open. When I tri to separate the whole thing, the tip of the knife broke off (luckily I found it, otherwise I could have thrown the cake straight in the trash). I don’t even want to betting email list know how my husband manag to get it out in one piece and render the springform tin unusable in the process.
If I bake a vegetable cake again soon, I will try using baking paper.
Whatever you have decid on: your tin now goes into an oven preheat to 170°C (fan oven). After about 1 hour you can then check whether your cake is done. I always stick a thin wooden stick (shashlik skewer.
