This cake hardly has any flour and uses ground hazlenuts and I think had little or no fat included but it did have a cream cheese topping. I dont think there is a better carrot cake recipe out there, what a shame i let someone borrow the book, they never give them back.Looking for lost recipe for carrot cake from 1980 Marks %26amp; Spencer recipe book?
I have an M%26amp;S recipe Book from 1977 called 'Cakes, Pasties and Breads' and it does have a recipe for Swiss hazelnut carrot cake in it, which could be the same one as there's no fat mentioned - but no mention of the cream cheese topping.
here goes -
Metric/imperial
200g/8oz carrots
3 standard eggs separated
125g/5oz sugar
125g/5oz hazelnuts very finely chopped
2 teaspoons finely grated lemon rind
50g/2oz plan flour
1/2 teaspoon baking powder
Cooking time: 40-45 mins
Oven:180 degrees C, 350 degrees F, gas mark 4
Well grease an 18cm(7in) square tin, Peel and grate the carrots and re-weigh; you should have about 125g/5oz. Whisk the egg yolks and the sugar until thick and creamy. Stir in the carrots, hazelnuts and lemon rind.Sieve in the flour and baking powder and fold in. Whish the egg whites until they form stiff peaks, then carefully fold into the mixture. Turn into the prepared cake tin and bake in a moderate oven for 40-45 minutes. Leave in the tin for 2-3 minutes then turn out on to a wire rack to cool.
Hope this is the recipe you're looking for!Looking for lost recipe for carrot cake from 1980 Marks %26amp; Spencer recipe book?
Well first you blend the carrots in the blender. But aside this carrot mush-you'll need it later.
Cream some goose egg and lard together in a bowl with 10 sweeteners.
Add the prepared crab meat and cover in chocolate sauce.
Put all in the microwave for 10 minutes until a nice black shell forms.
Spread the carrot mush over the shell with a bread knife ( IT IS CRUCIAL YOU USE THIS KNIFE)
Find a carrot top and place on top.
Eat served cold with mushrooms.
Ewwwwwwwwwww Liberty!!! Gross!
No comments:
Post a Comment