• Rice Flour Carrot Cake

考案 00分

Rice Flour Carrot Cake

Deliver a delightful texture and sweet carrot flavour.

Ingredients(Diameter of 15 cm)

Carrot
90 g
Egg
70 g
Sugar
110 g
Pinch of Salt
Vegetable Oil
50 g
Walnut
30 g

A

Handmade Rice Flour Pancake
100 g
Almond Podwer
15 g
Cinnamon Powder
1/3 tsp
Nutmeg Powder
1/5 tsp

<Cheese Cream>

Cream Cheese
100 g
Icing Sugar
25 g
Lemon Juice
1 tbsp

MUJI Product

Handmade Rice Flour Pancake

Preparation Beforehand:

・Preheat the oven to 170°C.

・Grate the carrots.

・Bring the cream cheese to room temperature.

Directions(Approx. 90 minutes)

  1. Beat the egg, sugar and salt with a whipper until the mixture turns pale white.
  2. Add salad oil to Step (1) in 3 equal portions by 3 times, mix with the mashed carrots.
  3. Add the ingredients of (A) to Step (2), scoop from the bottom of the bowl with a silicone spatula and mix.
  4. Place an oven sheet on the baking mould, pour in the batter and “drop” twice from a vertical distance about 10cm to remove the air.
  5. Bake at 170°C oven for about 50 minutes. Insert a clean wooden skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean. Cool the cake on the rack.
  6. Mix all the ingredients of cheese cream, spread evenly over the cake surface, decorate with walnut and enjoy.