(1 cup is around 200 cc/ml)
3 cups of grated carrots
3 eggs
1.5 cups of sugar
1 cup of plain yogurt (I use full fat)
0.5 cup of cooking oil (I use corn oil; whatever your taste buds are used to)
3 cups of white flour
about 1 coffee spoon full of cinnamon
1 coffee spoon of baking powder
Set the oven to 150-175 degrees Centigrate (300-350 degrees Fahrenheit) and leave it to heat.
Oil the cake mold with cooking oil.
Put the dryish ingredients into the mixing bowl (carrot, flour, cinnamon and baking powder).
Use a deep cup or jar and a hand blender/blender to mix three eggs. Add the sugar, oil and yoğurt and mix again.
Add the mixture into the mixing bowl and mix with a spoon. Some brands of flour don't give enough texture to the batter, so if it is too runny, add half a cup of flour and mix again. The mixture should be denser than pancake batter, but still runny enough to pour into the cake mold.
Pour the mixture into the cake mold and put into the pre-heated oven.
The cake will rise and start to give delicious smells. Check it from time to time. You'll know it is cooked when you stick a knife into it and the knife comes out batter-free.
You can use less carrot for a drier cake.
Enjoy!
Sunday, April 21, 2013
Thursday, April 18, 2013
Chocolate Chip Cake
(1 cup is around 200 cc/ml)
1 pack of bitter chocolate. 60% is good.
3 eggs
1.5 cups of sugar
1 cup of plain yogurt (I use full fat)
0.5 cup of cooking oil (I use corn oil; whatever your taste buds are used to)
3 cups of white flour
bir pack of vanilla (about 1 coffee spoon full)
1 coffee spoon of baking powder
lemon zest from one lemon.
Set the oven to 150-175 degrees Centigrate (300-350 degrees Fahrenheit) and leave it to heat.
Oil the cake mold with cooking oil.
Put the dry ingredients into the mixing bowl (flour, lemon zest, largely crumbled chocolate, vanilla and baking powder).
Use a deep cup or jar and a hand blender/blender to mix three eggs. Add the sugar, oil and yoğurt and mix again.
Add the mixture into the mixing bowl and mix with a spoon. Some brands of flour don't give enough texture to the batter, so if it is too runny, add half a cup of flour and mix again. The mixture should be denser than pancake batter, but still runny enough to pour into the cake mold.
Pour the mixture into the cake mold and put into the pre-heated oven.
The cake will rise and start to give delicious smells. Check it from time to time. You'll know it is cooked when you stick a knife into it and the knife comes out batter-free.
Enjoy!
1 pack of bitter chocolate. 60% is good.
3 eggs
1.5 cups of sugar
1 cup of plain yogurt (I use full fat)
0.5 cup of cooking oil (I use corn oil; whatever your taste buds are used to)
3 cups of white flour
bir pack of vanilla (about 1 coffee spoon full)
1 coffee spoon of baking powder
lemon zest from one lemon.
Set the oven to 150-175 degrees Centigrate (300-350 degrees Fahrenheit) and leave it to heat.
Oil the cake mold with cooking oil.
Put the dry ingredients into the mixing bowl (flour, lemon zest, largely crumbled chocolate, vanilla and baking powder).
Use a deep cup or jar and a hand blender/blender to mix three eggs. Add the sugar, oil and yoğurt and mix again.
Add the mixture into the mixing bowl and mix with a spoon. Some brands of flour don't give enough texture to the batter, so if it is too runny, add half a cup of flour and mix again. The mixture should be denser than pancake batter, but still runny enough to pour into the cake mold.
Pour the mixture into the cake mold and put into the pre-heated oven.
The cake will rise and start to give delicious smells. Check it from time to time. You'll know it is cooked when you stick a knife into it and the knife comes out batter-free.
Enjoy!
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