So… there was mostly travel here, lately, and barely any food. But I am about to change that right now! Here is a recipe for my all time favorite cake.
This is also a nice opportunity to tell yourself, that you’re getting your veggies, and have your cake, too, because this cake is basically a salad. If you are into that sort of thing. Like me. I am. Totally.
Here is what you will need:
- 300 g carrots, grated (I don’t peel them)
- 1 organic lemon, juice and zest
- 200 g ground hazelnuts or any nut you like better
- 60 g whole meal flour (Fiber! So healthy!)
- 150 g sugar
- 6 eggs, separated
- 1 tea spoon cinnamon
- 1 sachet of baking powder
- 200 g really firm Greek yogurt (No cream, just yogurt! Hella healthy!)
Mix the grated carrots with the lemon zest and juice. Preheat the oven to 180°C, prepare your baking tin.
Mix nuts, flour, cinnamon and baking powder.
Whisk egg whites into a frenzy and add the sugar while doing so (If you do it all by hand, that is a workout session! Look at you, so healthy!).
Add egg yolks, carrots (Think of all that vitamin A, super healthy!), and the nut mixture, and stir until combined.
Fill your baking tin with your liquid salad and bake at 180°C for 30-40 mins, check with a toothpick.
Let the cake cool a bit before you take it out of the tin and handle it.* When it is completely cool, you can cover it in Greek yogurt to your heart’s delight. I know my heart delights at all things Greek, the olive oil, the ouzo, the feta cheese… I am getting distracted.
Anyway, it’s an easy cake, it has worked out EVERY SINGLE TIME so far and everyone who tried it, wanted the recipe. So here it is. Enjoy!
The result looks and tastes quite yummy.
*I totally forgot about that, of course, so the cake broke apart. I solved this little problem by crumbling the smaller piece up and covering the yogurt layer on the larger piece with the crumbs. Doesn’t look quite so improvised, huh?