I double it, and add a few of my own additions, like the apple and warm spices. I make the double version in an 8X8-inch glass cake pan, which I oil beforehand. Here's my Mamatouille version.
- 120 g rice flour
- 60 g kinako (roasted soybean flour)
- 10 g baking powder
- 2 carrots (about 200 g), very finely grated
- 40 g raisins
- 1 apple, peeled and chopped tiny
- 2 eggs
- 4 tablespoons oil (I use grapeseed because of its neutral flavor)
- 1/8 teaspoon salt
- cardamom, cinnamon, nutmeg, vanilla, ginger to taste
- a little splash of soy milk if the mixture is too dry
In one bowl, mix the dry ingredients, and in a separate bowl, beat the eggs and add in the liquid ingredients, including the carrots, apple, and raisins. Combine everything and mix well. I find the batter can be a bit dry, so I splash in a little bit of soy milk if needed.
Bake at 180 C until done, about 30 minutes or so. It comes out moist and with just the right amount of sweetness--not too much to be overpowering, but just enough to make you feel like you've had a real dessert. And I won't deny that we've each had a slice for breakfast.
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