Carrot Biscuit with Turmeric and Honey
Baking and Desserts • European
Description
Using whole grain flour, the cake turns out just as fluffy and porous as with regular white flour. The absence of refined sugar and butter makes this biscuit a great choice for diet enthusiasts and supporters of Ayurvedic cuisine.
Ingredients
- Chicken Egg 4 pieces
- Brown Soft Sugar 5 oz
- Young Carrot 10 oz
- Apple 5 oz
- Honey 0 oz
- Whole grain flour 5 oz
- Turmeric 1½ teaspoons
- Ground Nutmeg ½ teaspoon
- Ground Cinnamon 1 teaspoon
- Grated Orange Zest 1 tablespoon
- Olive Oil 1 tablespoon
- Light Seedless Raisins 0.3 cup
Step-by-Step Guide
Step 1
First, it is recommended to prepare a springform pan: line the bottom with parchment paper (or grease it with oil) and chill it in the refrigerator along with the mixer. You can also preheat the oven.
Step 2
Grate the peeled carrots finely, rinse the raisins in warm water, and dry them. Mix everything together, adding the zest of one orange and honey. Slice the apple thinly (or cube it). This will be our filling.
Step 3
Separate the egg whites from the yolks of the four eggs and beat them until stiff peaks form, gradually adding the brown sugar - this will create a thick creamy texture. Also, beat the yolks separately and gently fold them into the egg whites. Sift the flour in two batches into the egg white mixture and carefully but quickly mix. Fold the airy batter into the carrot filling and mix gently again.
Step 4
Fill the pan with half of the batter, lay out the apple slices (as for a charlotte) and cover with the remaining batter. Bake the cake in a preheated oven at 180°C for 20-25 minutes. At the end of the time, check the readiness of the biscuit with a wooden skewer and cool it at room temperature.
Step 5
Dust the cooled cake with a mixture of powdered sugar and cinnamon.
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