[recept]
[ENG]
poppy seed and carrot cake
what/
200 g white spelt flour (T630)
140 g whole grain spet flour
200 g carrot
500 mL soy or almond yogurt*
100 g light muscovado sugar
2/3 tsp baking soda
100 g ground poppy seeds
50 mL olive oil (or coconut oil)
*if soy yogurt is too expensive where you live to be so shamelessly thrown into cakes, you can easily make bigger quantities by adding a spoonful of store-bought soy yogurt (with active probiotic cultures) into 0.5 L of soy milk and let it ferment at the room temperature for a few days, or until it thickens.
how/
Slice the carrots and put them into a blender together with plant yogurt and oil. Blend until smooth. Mix the rest of the ingredients in a bowl, add the mixture from the blender and mix it all well. Pour the cake batter into a baking mould and put it in an oven preheated to 175 °C for around 50 minutes - until it turns light golden-brown on the outside. After you have taken the cake out of the oven and the mould, let it cool down wrapped in a kitchen cloth so that it doesn't lose moisture. Bon appetit :~)
[ENG]
poppy seed and carrot cake
what/
200 g white spelt flour (T630)
140 g whole grain spet flour
200 g carrot
500 mL soy or almond yogurt*
100 g light muscovado sugar
2/3 tsp baking soda
100 g ground poppy seeds
50 mL olive oil (or coconut oil)
*if soy yogurt is too expensive where you live to be so shamelessly thrown into cakes, you can easily make bigger quantities by adding a spoonful of store-bought soy yogurt (with active probiotic cultures) into 0.5 L of soy milk and let it ferment at the room temperature for a few days, or until it thickens.
how/
Slice the carrots and put them into a blender together with plant yogurt and oil. Blend until smooth. Mix the rest of the ingredients in a bowl, add the mixture from the blender and mix it all well. Pour the cake batter into a baking mould and put it in an oven preheated to 175 °C for around 50 minutes - until it turns light golden-brown on the outside. After you have taken the cake out of the oven and the mould, let it cool down wrapped in a kitchen cloth so that it doesn't lose moisture. Bon appetit :~)
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