Description
In my opinion, all recipes are from Pierre hermé's recipes with a quality mark. All the dishes are magical and incredibly tasty. This pie is no exception. To break away is simply unrealistic. Carrots is not felt, so it will appeal even to lovers of carrots and picky. Insanely tender, juicy, a bit, with a nut note.
Ingredients
-
Carrots
250 g
-
Chicken egg
2 piece
-
Powdered sugar
100 g
-
Flour
50 g
-
Leavening agent
10 g
-
Flour almond
130 g
-
Vegetable oil
25 ml
-
Salt
1 pinch
Cooking
The original recipe used 70 gr. almonds and 60 gr. nut flour. I used only almond flour. Can buy ready-made or make your own. For this blanched almonds (how to blanch, see recipe http://www.povarenok .ru/recipes/show/115 595/ - put in the link all whitespace) grind in a coffee grinder.
To almond flour add the flour and baking powder.
Carrots grate on a fine grater.
Eggs to mix with sugar powder.
To flour mixture, with continuous stirring, add the egg. Then stir in oil, salt and carrots and mix well. I was comfortable to do it with a silicone spatula. Put the dough in the form (I have silicone size 22 x 11). Shake the dough evenly. Put in a preheated 180 degree oven for 40 minutes. Pie allow to cool completely, then get out of shape and if desired decorate with icing sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.