If you are not sure
about carrots in a cake, try it out and the result will surprise
you. It is deliciously spongy and soft.
Pound Batter Dough
100 g salted
butter
100 ml cooking
oil and 225 g fine sugar mix all in a large bowl
1 inch
cinnamon stick and 2 tablespoons sugar grind finely and
add
50 g coarsely
crushed almonds add and mix
3 eggs add one
at a time, keep mixing
250 g flour
2 teaspoons
baking powder and 1/2 teaspoon salt sift into mixture
and blend well
300 g finely
grated carrots add and fold into mixture
Spoon dough
into the cake tin
Line a
shallow baking tray measuring about 30x20, or 1 loaf tin
measuring 24-28 em, with aluminium foil. Grease the foil and
dust it with flour. Keep ready. Preheat the oven. Bake in
medium hot oven for 40-50 minutes or until cooked when
tested with a skewer.
The
baking time is shorter when a tray is being used. Cool the
cake for 10 minutes before turning it out of the cake tin.
Brush with honey and decorated with peeled almonds. If a
shallow baking tray is used, turn the cake upside down into
a large dish and cut into diagonal shapes and decorate each
piece with half an almond.
