Cake with carrot and ricotta

Phipps w
Ricotta, Family, Vegetarian, Cheap, Easy recipe, Original recipe, Starter, Savory cakes, Ricotta, Carrot

 

Ricotta, Family, Vegetarian, Cheap, Easy recipe, Original recipe, Starter, Savory cakes, Ricotta, Carrot
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Cake with carrot and ricotta

Cake with carrot and ricotta, easy and cheap
Course Appetizer, Savory cakes
Cuisine French
Keyword Carrot, Cheap, Easy Recipe, Family, Original Recipe, Ricotta, Savory cakes, Starter, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 220 kcal

Ingredients

  • 1 tsp. coffee Sherry Vinegar
  • 1 tsp. soup Poppy seeds
  • 1 tsp. soup Powdered almonds
  • 10 Sprigs of chervil
  • 10 cl Olive oil
  • 100 g Flour
  • 2 tsp. soup Clotted cream
  • 2 tsp. soup ricotta
  • 200 g New carrots
  • 50 g Butter
  • 0,25 Cuil. fine salt
  • 0,25 Tbsp. coffee crushed 5 berry mixture
  • 0,5 bag Yeast

Instructions

  1. Preheat the oven
  2. (180 ° C). Cut the butter into small pieces and let them soften at room temperature. Wash, peel and grate the carrots
  3. Whisk together the softened butter, eggs, ricotta, grated carrots, ground almonds, poppy seeds and crème fraîche. Then add the flour, yeast and salt
  4. Whisk to obtain a homogeneous paste. Pour it into a buttered and floured cake pan. Bake 40 minutes while watching the cooking. Unmold on a rack and let cool
  5. For the vinaigrette, rinse, wring and chisel the chervil sprigs. Mix the olive oil, sherry vinegar, chervil and crushed 5-berry mixture
  6. Serve the cold cake with vinaigrette.

Recipe Notes

Enjoy with some green salad leaves.