Carrot Cake with an Indian Flavor
Source of Recipe
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Recipe Introduction
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.
List of Ingredients
1 1/2 tsp Vegetable oil
1 cup Unbleached white flour plus extra for dusting
1 tsp Baking soda
1/4 tsp Salt
2 lg Eggs
1/4 tsp Ground cardamom seeds
1 cup Granulated sugar
1/4 cup Softened clarified butter (ghee)
1 1/2 cup Grated carrots firmly packed
2 TBS Chopped pistachios
2 TBS Chopped blanched almonds
2 TBS Raisins
Edible silver foil (opt.)
Recipe
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 foil.
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