Thursday, May 15, 2014

Stuart's Carrot Cake with Quark, Maple Syrup and Lemon Icing

Stuart’s Carrot Cake with Quark, Maple Syrup and Lemon Icing.

INGREDIENTS

1/3 cup of sunflower oil
1 cup finely grated carrot
1tspn cinnamon
1 cup of spelt flour
1tsp baking soda
½ cup pineapple, finely chopped
½ cup of walnuts, 25g pistachio nuts, 25g macadamia nuts, finely chopped
½ cup honey
2 eggs
2 tsp ginger grated
1tsp baking powder
½ cup natural yoghurt
½ cup currants

 DIRECTIONS

1.  Combine oil, honey eggs and mix.
2.  In a separate bowl mix flour, baking powder, and spices and add to egg and oil mixture.
3.  Stir in yoghurt, pineapple currants and nuts.
4.  Mix thoroughly.
5.  Pour into a greased tin and bake at 180 degrees for 30 minutes, or until the top is brown. Allow cooling in the tin.

ICING

1 punnet quark
2 tablespoons maple syrup
½ lemon, zest and juice

Blend all ingredients. Taste for desired sweetness, then swirl over the cooked cake. Decorate with crushed nuts on top

1 comment:

  1. Great blog; love the broms and always good to see new and other ideas from fellow garden friends. The cake sounds delicious and would make a great Xmas cake! Happy gardening despite the dryness.

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