Olive Oil & Carrot Cake (Milk and Wheat-Free)

Are you looking for recipe inspiration Olive Oil & Carrot Cake (Milk and Wheat-Free) ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Olive Oil & Carrot Cake (Milk and Wheat-Free) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Olive Oil & Carrot Cake (Milk and Wheat-Free), starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Olive Oil & Carrot Cake (Milk and Wheat-Free) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Olive Oil & Carrot Cake (Milk and Wheat-Free) adalah 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Olive Oil & Carrot Cake (Milk and Wheat-Free) home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Olive Oil & Carrot Cake (Milk and Wheat-Free) use 6 type of material and 9 manufacturing step. Here’s how to make the dish.

I wanted a healthy, allergy friendly cake and so came up with this recipe!nnThe baking time depends on your oven, so adjust accordingly.nIf you want to omit the eggs, substitute with 60 ml of soy milk. In that case, the cake will turn out nicer if you cook it in a frying pan (cook it like you would pancakes). Recipe by Ryo—ko

Ingredients and spices that need to be prepared to make Olive Oil & Carrot Cake (Milk and Wheat-Free):

  1. 1 Carrot
  2. 150 grams Rice flour
  3. 1 Egg
  4. 30 grams Sugar (light brown sugar)
  5. 7 grams Baking powder
  6. 20 grams Olive oil (or canola oil)

Steps to make Olive Oil & Carrot Cake (Milk and Wheat-Free)

  1. Line a pound cake pan with parchment paper. (It's optional, but if you're going to be eating the cake right away, it's better to use it!)
  2. Grate the carrot.
  3. Preheat the oven to 180ºC.
  4. Put the rice flour and baking powder into a bowl and stir with a whisk.
  5. Add the carrot, egg, sugar, and olive oil to the Step 4 bowl and mix well.
  6. Pour the Step 5 batter into the poundcake pan. Bake for 45 minutes, and it's done.
  7. When freshly baked, this cake is soft, chewy and delicious.
  8. This is the baking powder I used. It's aluminum free.
  9. Here's the batter baked in muffin molds.

How ? It’s easy? That’s how to make Olive Oil & Carrot Cake (Milk and Wheat-Free) which you can practice at home. Hopefully useful and good luck!

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