Wednesday 26 July 2017
100 g butter (room temperature) • 2 eggs • 65 g grated carrot • 20 g ground almonds or hazelnuts • 1 table spoon of water.
- Preheat the oven to 160°C (convection oven 150°C, gas position 2). Beat the butter until smooth. Add the eggs and the cake mix to the butter and whisk for ca. 5 min. until a creamy and smooth batter.
- Add the grated carrot and the ground nuts to the batter. Spatula gently until the ingredients are equally divided. Grease the baking tray with butter.
Put the batter in the baking tray and bake the cake in the middle of the oven in ca. 50 min. Let the cake cool.
- Add the water to the piping mix and stir until smooth. Cover the glazed cake with the orange musket seed.
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