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
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
Combine the yoghurt, rice syrup and vanilla, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 3 hrs. Gently squeeze out the yoghurt.
Mix the butter, rice syrup and salt in a bowl. Whisk in the eggs one at a time. Mix the flour with all the other ingredients up to and including the baking powder. Mix in with the carrots, ginger and lime zest, transfer the cake mixture to the prepared tin.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Cut once through the sponge.
Mix the frosting with the reserved lime juice until smooth. Spread ½ of the frosting over the cake base. Cover with the top half of the cake, spread the remainder of the frosting on top. Mix the nuts and syrup, spread on top of the cake.
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