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
Carrots
Cake mixture
Icing
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Carrots
Sprinkle the sugar over the prepared cake tin. Spread the carrot slices with miso paste, place on the sugar.
Cake mixture
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the carrots and miso paste. In a bowl, mix the flour with all the other ingredients up to and including the ginger powder, stir into the mixture. Spread the batter over the carrot slices in the tin.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the cake out onto a cooling rack and remove the baking paper.
Icing
Combine the sugar and water in a small bowl, glaze the lukewarm cake with the mixture, leave to cool.
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