Carrot owes its shiny orange color to carotene, and also its sweetness allowed it to be used as fruit. Middle ages where sweeteners were rare and expensive, carrot with its high sugar content next to sugar cane, was used in desserts. Though nobody knows the origin of carrot cake, the oldest known written recipe was published in a Swiss house management book of 1892.
Bu tarifimde un yerine badem unu kullanırken, hem gluten alerjisi veya intoleransı olanların evlerinde keyifle lezzetli bir kek yapabilmelerini düşündüm, hem de alışılmış bol soslu ve çok tatlı havuçlu kekler dışında bir tat önermek istedim. Hatta, peynir sosunu kullanmazsanız, laktoz intoleransı olan arkadaşlarınıza bile ikram edebilirsiniz. 🙂
ingredients
cake- 110 grams carrot
- 1/4 cup raisin
- 2 tbsp apple juice or rum
- 2 tbsp pistachio or chopped walnut
- 2 egg white
- a pinch of salt
- 50 grams sugar
- 2 tbsp extra-virgin olive oil
- 2 tbsp applesauce
- 1/2 tsp vanilla extract
- 2 egg yolk
- 1 1/4 cup almond flour
- 1/8 tsp nutmeg
- 1/8 tsp ginger powder
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 2 tsp lemon zest
- 1 1/2 tsp lemon juice
- 100 grams labneh
- 25 grams powder sugar
- 1/2 tsp vanilla extract
preparation
cake- Grate carrot, spread on paper towel and wrap. Remove moisture as much as possible.
- Boil raisin and apple juice in a small pot over medium heat. Cook 3 minutes, turn off the heat.
- Spread pistachio on a tray, bake 7-8 min.
- Sprinkle salt on egg white, whip until soft peaks form. Sprinkle 1 tbsp of the sugar and whip into stiff peaks.
- Whip remaining sugar, olive oil and applesauce til creamy and puffy.
- Blend in vanilla extract and yolk.
- Mix almond flour, nutmeg, ginger, cinnamon and baking soda. Sift onto the olive oil mixture and blend.
- Add carrot, raisin &apple juice, lemon zest & juice, blend well.
- Fold in egg white.
- Pour into a lined and oiled 6 in (16 cm) springform cake pan.
- Sprinkle on pistachio and lightly press.
- Bake in a preheated 340°F (170°C) oven for 40-45 min, until a toothpick inserted into center comes out clean. Remove from the oven. Let it cool in pan for 10 minutes, release the side and cool on a wire rack.
- Sift powder sugar onto labneh. Add vanilla extract and whip with a fork til smooth. Store in the fridge.
- Serve with a dollop of cheese frosting.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
EN 
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