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
Labneh
Carrot mixture
Batter
Frosting
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Labneh
Pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs.
Carrot mixture
In a bowl, mix the pineapple with all the other ingredients up to and including the honey.
Batter
In a second bowl, mix the flour with all the other ingredients up to and including the salt, mix into the egg mixture. Transfer the batter to the prepared tin.
To bake
Approx. 65 mins. in the lower half of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.
Frosting
Mix the icing sugar with the labneh, spread on top of the cake, decorate with the pomegranate seeds and pistachios.
| Tip: | Garnish the cake with micro greens (Flower Power). |
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