
Cake with carrot and ricotta
Cake with carrot and ricotta, easy and cheap
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
- Preheat the oven
- (180 ° C). Cut the butter into small pieces and let them soften at room temperature. Wash, peel and grate the carrots
- Whisk together the softened butter, eggs, ricotta, grated carrots, ground almonds, poppy seeds and crème fraîche. Then add the flour, yeast and salt
- 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
- For the vinaigrette, rinse, wring and chisel the chervil sprigs. Mix the olive oil, sherry vinegar, chervil and crushed 5-berry mixture
- Serve the cold cake with vinaigrette.
Recipe Notes
Enjoy with some green salad leaves.