The Confessional Carrot and Apple Cake
The big confession is that this is my first time baking or even cooking with eggs. The results are surprisingly rather pleasant.
I really expected some kind of hard sedimentary rock - considering my former eggless ventures but this one sliced pretty easily and didn't stick to the glass.
Though the recipe called for a truckload of butter (
), quite possibly, this might be the one of the more healthful cakes I have ever eaten.
I tossed in a granny smith, some almonds and peanuts in addition to the carrot so it is slightly on the more-moist side. Oh, and I freaked out last minute about using only oatmeal flour so I tossed in some toasted bulghur wheat - the fibre value might have gone up 50% because of that. Hehe
According to the label on the package, the hens were apparently running around in a carefree manner eating vegetarian organic poultry feed when they produced the light brown eggs that I bought.
The carrot-tag claimed that they were grown in an "certified" organic environment and the almond-pack says they are from a "green practices" farm. The butter is organic too. The Coop made a killing business out of me yesterday. Hahaha
The oats were packaged and sold by a ubiquitous brand that has a cheruby and probably gouty old man as its mascot. The bulghur wheat is from Lebanon.
The peanuts and apple, unfortunately, didn't have any special qualities listed. I am assuming the spices are pretty generic as well.
As usual, I had no sugar at hand so I used only honey. As a result the cake is very mildly sweet. One slice contains less than 1/2 a teaspoon of honey. If you are looking for a sugar-overload, this is not it.
I think I might be bringing it to the BBQ tonight (is it still on?)
Notes:
@terry: Less eggs
@leetee: More flour.
@paul: Ripe bananas
@libertad: More honey
James (I think or was that Robert?): Dates as a binding agent
I love you all. :)
I really expected some kind of hard sedimentary rock - considering my former eggless ventures but this one sliced pretty easily and didn't stick to the glass.
Though the recipe called for a truckload of butter (
), quite possibly, this might be the one of the more healthful cakes I have ever eaten.I tossed in a granny smith, some almonds and peanuts in addition to the carrot so it is slightly on the more-moist side. Oh, and I freaked out last minute about using only oatmeal flour so I tossed in some toasted bulghur wheat - the fibre value might have gone up 50% because of that. Hehe
According to the label on the package, the hens were apparently running around in a carefree manner eating vegetarian organic poultry feed when they produced the light brown eggs that I bought.
The carrot-tag claimed that they were grown in an "certified" organic environment and the almond-pack says they are from a "green practices" farm. The butter is organic too. The Coop made a killing business out of me yesterday. Hahaha
The oats were packaged and sold by a ubiquitous brand that has a cheruby and probably gouty old man as its mascot. The bulghur wheat is from Lebanon.
The peanuts and apple, unfortunately, didn't have any special qualities listed. I am assuming the spices are pretty generic as well.
As usual, I had no sugar at hand so I used only honey. As a result the cake is very mildly sweet. One slice contains less than 1/2 a teaspoon of honey. If you are looking for a sugar-overload, this is not it.
I think I might be bringing it to the BBQ tonight (is it still on?)
Notes:
@terry: Less eggs
@leetee: More flour.
@paul: Ripe bananas
@libertad: More honey
James (I think or was that Robert?): Dates as a binding agent
I love you all. :)
