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Easter Carrot Cake


Ingredients:
2 Eggs
80g Granulated Sugar
100g Olive Oil
100g Cake Flour
20g Corn Flour
6g Baking Powder
40g Carrots (Mashed)
Cinnamon Powderv Shredded Coconut (for the surface)
Carrots (cut into small triangles)
Chocolate Sauce
Yellow Food Coloring

Function:
Steam

Preparation Method:
1. Mix eggs, sugar and olive oil with a kitchen machine, Use the stirring whisk for mixing.
2. Stir in the mashed carrots.
3. Sift the cake flour, baking powder, corn flour and cinnamon power. Continue to mix at low speed.
4. Pour the mixture into cake molds with 5cm diameter (with baking paper). Place into a steam oven and cook at 100℃ for 10 minutes.
5. Mix the shredded coconut with yellow food coloring.
6. Remove the cake from the oven. Cover with shredded coconut while it is still hot.
7. Pipe the chocolate sauce on the cake and garnish with the triangular shape carrot pieces (as the chick beak).

Tips: Cover the cake with shredded coconut while it is still hot, in order to create cakes that resemble Easter chicks.
 
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