Did I say that Bazooka Gourmet is the reason behind all these carrot cakes? LOL
Well, this is the third one, and I will take a little break for them. That is if BG does not make the mistake in inciting me into more postings!
This is a very simple recipe. It has the merit to be healthy and can be served at any time of the day. Very handy with hungry kids (or hubby!)!
Carrot & Almong Pound Cake!
-Carrot (peeled9: 12o g
-Salad Oil: 100 cc/ml (about 75 g)
-Sugar (brown, preferably): 110 g
-All-purpose flour: 110 g
-Almond powder: 85 g
-Baking powder: 1 yeaspoon
-Cinnamon: to taste
-Liqueur of your choice: 1~2 tablespoons (the alcohol will disppear, so no worries for the kids!)
-Salt: a pinch
-Sliced almonds for topping (according to preference. Plenty is great!)
-Grate the carrot finely.
-In a bowl drop the salad oil, sugar and eggs. Mix well.
-Mix until the mixture whitens and get very smooth.
-Sieve in the flour, baking powder and cinnamon.
-Sieve in the almond powder.
-Take water out grated carrots. Add grated carrots, liqueur and salt. Mix well.
-If you can squeeze out about 50 cc/ml of carrot juice, perfect!
Keep it for something else.
-Line a pound cake mold with baking paper.
Pour all the pound cake mixture in.
Decorate with plenty of sliced almonds.
-Bake for for 35~40 minutes at 170 degrees Celsius.
Check if is properly cooked by stabbing it with a thin wooden stick. It should come out clean.
-Let cool out completely.
Take ou and slice.
Serve and enjoy!
Easy again, isn’t it?
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