Description
A lot to write about this miracle, I will only say that when children with grandchildren going home, I usually cut them with a decent piece of cake, cupcake or cake... whatever I had available. For the first time... the FIRST time my husband whispered to me in the kitchen in his ear: "don't cut off the cupcake, I'll eat it!":))) The recipe is from the magazine "School of Gastronome".
Ingredients
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Flour
200 g
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Soda
1 tsp
-
Sugar
175 g
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Olive oil
150 ml
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Chicken egg
2 piece
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Carrots
175 g
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Walnuts
75 g
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Pineapple
75 g
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Orange
0.5 piece
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Cream cheese
200 g
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Powdered sugar
75 g
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Orange juice
0.5 piece
Cooking
To prepare products to have everything at hand.
Slices of pineapple crushed with a blender or wipe through a sieve. Nuts chop with a knife in large crumbs.
Carrot peel and grate on a coarse grater. Put the carrots in a linen napkin or gauze in 4 layers and wring out excess moisture. But only once, ie without fanaticism.
With half an orange to erase the zest and squeeze the juice.
Mix flour with soda and sift into a bowl, add sugar, oil and eggs. Stir until smooth.
Add the carrots, nuts, orange zest and grated pineapple.
Mix well. If the dough will be too thick, add a little of the syrup from the pineapple.
Rectangular shape (I have a 25 x 18 cm) grease with butter or lay a baking paper. Put the dough, flatten and put in a preheated 180*C oven for 40 minutes. Readiness check with a toothpick.
The finished cake remove from the form and cool on a wire rack.
Meanwhile, make the glaze: in a bowl put the cheese, pour the juice, add the powder
And all beat well.
Cover the cooled cake with icing
And decorate with whole nuts and pieces of pineapple. Put into the refrigerator until the frosting hardens.
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