Subj : Carrot-Feta Cake
To : All
From : Ben Collver
Date : Wed Jul 03 2024 10:06 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Carrot And Feta Cake
Categories: Cakes
Yield: 1 Cake
50 g Butter; plus a little extra
-for greasing the tin
1 sm Onion; peeled and finely
-chopped
1 ts Ground cumin
100 g Plain flour
100 g Corn meal
1 ts Baking powder
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 Carrots (about 200g);
-peeled and grated
180 g Feta; crumbled
2 ts Dill fronds; finely chopped
3 Eggs; lightly beaten
150 ml Milk
By combining fine corn meal or polenta with ordinary flour, you get a
more substantial texture to the loaf that works particularly well
with savoury ingredients. Makes one 20 cm round or square cake, a
loaf, or about 10 mini cakes.
Warm the butter in a small frying pan over a medium-low heat and
sauté the onion until soft and translucent. Add the cumin, stir for
a minute, then set aside to cool.
Heat the oven to 180°C/350°F/gas mark 4. Butter a 1.5 litre loaf
tin, or a loose-bottomed Victoria sandwich tin, and line with baking
parchment. Butter the parchment, too (you can also make smaller ones
in muffin tins or mini loaf tins, in which case simply butter the
smaller moulds and dust with flour).
Sift together the flour, cornmeal, baking powder, salt and pepper.
Stir in the cooled cooked onion, grated carrot, feta, and dill. In a
small bowl, whisk together the eggs and milk, then mix into the flour
mixture until just combined, and pour into the prepared tin (or tins).
Bake large cakes for 40 minutes, smaller ones for 12-15 minutes,
until a toothpick or skewer comes out with no crumbs attached. Leave
to cool in the tin for five minutes, then turn out on to a wire rack
to cool completely.
