Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Icing
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Cake mixture
Mix the butter, sugar and salt in a bowl. Whisk in the eggs one at a time, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour, baking powder and cinnamon, mix into the eggs along with the rhubarb, carrots and ginger, transfer to the prepared tin.
To bake
Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
Icing
Mix the icing sugar and lemon juice to create a thick icing. Spread the icing over the cake. Make 8 holes in the cake using the handle of a wooden spoon, insert the carrots. Leave the icing to dry.
| Tip: | For the carrot greens: Make a small hole in the carrots using a wooden skewer and insert sprigs of chervil or parsley. |
|---|---|
| Tip: | Instead of baby carrots, use marzipan carrots. |
| Shelf life: | Wrap in cling film and keep for approx. 3 days. |
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