Carrot-apple-bowl cake (Carrot-Apple-Cake)

Name: Carrot-apple-bowl cake (Carrot-Apple-Cake)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g Carrots; 1 (approx. 200 g; e.g. Boskop) Apples; 3 TABLESPOONS Lemon juice; 250 g Butter; 175 g demerara sugar; 100 g liquid honey; 1 pinch Salt; 1/2 TEASPOON Cinnamon; 5 Eggs (size M); 50 g Maize starch; 100 g ground and chopped almonds; 175 g Corn semolina; 1 package Baking Powder; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and maize semolina; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g Carrots
1 (approx. 200 g; e.g. Boskop) Apples
3 TABLESPOONS Lemon juice
250 g Butter
175 g demerara sugar
100 g liquid honey
1 pinch Salt
1/2 TEASPOON Cinnamon
5 Eggs (size M)
50 g Maize starch
100 g ground and chopped almonds
175 g Corn semolina
1 package Baking Powder
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and maize semolina
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and finely grate the carrots. Peel and quarter the apple and cut out the core. Drizzle apple with lemon juice. Mix butter, sugar, honey, salt and cinnamon with the whisk of the hand mixer in a mixing bowl for about 5 minutes. Alternately stir in eggs and starch
2
Mix almonds, corn semolina and baking powder. Add and stir in briefly. Grate apple finely. Fold in apple and carrots. Pour the dough into a greased pancake tin (2 1/2 litres capacity) sprinkled with corn semolina. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover the cake with aluminium foil approx. 10 minutes before the end of the baking time
3
Remove from the oven, place on a cake rack and leave to cool in the mould for about 30 minutes. Turn out of the mould and let it cool down on the grid. Dust with icing sugar. Serve with crème fraîche, possibly sprinkled with cinnamon