Carrot cake with an indian flavor
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Carrot cake with an indian flavor
  Indian    Cakes    Carrots  
Last updated 6/12/2012 12:46:42 AM. Recipe ID 7084. Report a problem with this recipe.
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      Title: Carrot cake with an indian flavor
 Categories: Cakes, Desserts, Indian
      Yield: 6 Servings
  1 1/2 ts Vegetable oil
      1 c  Unbleached white flour
           -- plus extra for dusting
      1 ts Baking soda
    1/4 ts Salt
      2 lg Eggs
    1/4 ts Ground cardamom seeds
      1 c  Granulated sugar
    1/4 c  Softened clarified butter
           -- (ghee)
  1 1/2 c  Grated carrots
           -- firmly packed
      2 tb Chopped pistachios
      2 tb Chopped blanched almonds
      2 tb Raisins
           Edible silver foil (opt.)
  "A characteristic sweet of southern India is carrot halvah, a rich,
  sweet reduction of carrots and spices that is almost fudgelike in
  consistency. This cake falls somewhere between this traditional treat
  and the popular American carrot cake.  It has a dense texture and the
  unexpected flavor of cardamom, yet doesn't require the tedious
  cooking and stirring of a halvah.
  "Special Indian dishes are often decorated with silver foil -- a
  microscopic thin sheet of edible, flavorless real silver, available in
  Indian groceries.  We have cut edible foil into decorative shapes -- a
  tedious business that must be done in a completely draftless room --
  but more manageable solid toppings are customary.
  "Serve this nontraditional ending to your Indian meal with coffee
  that has been brewed with a few cardamom seeds."
  Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in
  height with the vegetable oil and then dust it very lightly with
  flour. Preheat the oven to
      350    F.
  Sift 1 cup flour with the baking soda and salt.
  Beat the eggs well in a large bowl.  Add the cardamom, sugar, and
  clarified butter.  Keep beating until all the ingredients are
  thoroughly mixed.
  Add the sifted flour mixture to the ingredients in the large bowl and
  fold it in gently with a spatula.  Add the carrots, pistachios,
  almonds, and raisins.  Fold them in gently as well.
  Turn the cake batter into the oiled and floured cake pan and bake for
  35 to 45 minutes, or until a toothpick inserted in the center comes
  out clean and the top is golden red.  Decorate top with edible silver
  * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
  Published in: The Herb Companion - February/March 1993 * Typed for
  you by Karen Mintzias

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Recipe ID 7084 (Apr 03, 2005)

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