Squidgey Carrot Squares
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
16
- Ingredients
- 1 Orange (finely grated zest)
- 3 Tbsps Orange juice
- 1 cup Cranberry
- 1 cup Whole wheat flour
- 1 cup self-rising flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 eggs
- ¾ cup light brown sugar
- ½ cup sunflower oil
- 5 ½ cups finely grated carrots
- ½ cup chopped Walnut
- powdered sugar
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Paper towel, 1 Small bowl, 1 Large knife, 1 Tablespoon, 1 große Bowl, 1 Teaspoon, 1 Hand mixer mit Knethaken, 1 Piping bag (ggf. Einmal-Spritzbeutel) mit großer Tülle, 2 große Aluminum grilling pans, 1 Brush
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a deep 20 cm| 8"square cake tin and line the base with non-stick baking paper.
2.
Mix together the orange zest and juice and the cranberries in a small bowl.
3.
Mix both flours with the baking powder, bicarbonate of soda and cinnamon.
4.
Separate 1 of the eggs. Put the white in a small bowl and the yolk in a mixing bowl.
5.
Add the remaining whole egg to the yolk, then add the sugar. Whisk together until thick and foamy.
6.
Slowly pour in the oil and continue to whisk until well mixed. Gradually stir in the flour mix.
7.
Whisk the egg white until softly peaking.
8.
Fold the carrots, walnuts, cranberries (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Shake the tin to level the mixture.
9.
Bake for 1 hour until risen and firm or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack, peel off the paper and leave to cool completely.
10.
Sift over a little icing sugar and cut into squares.
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