Recipe: Carrot Seed Pie step by step with pictures | Handy.Recipes

Carrot Seed Pie

Cooked carrot cake with seeds

Nutritional Value

One variation of carrot cake. Delicious, not sugary, delicate, slightly moist pastry texture. Unoiled, kefir-based, with the addition of roasted seeds, aromatic spices and a juicy apple layer in the middle. It seems to be enough and already very delicious, but I twisted a little and added creamy meringue on top, which gave the cake a little decorum and a hint of a simple cake ))))

Author of the recipe

Ingredients for carrot cake with seeds:

  • Carrots (Medium) - 2 pcs
  • Kefir - 150 ml
  • Sour cream - 50 g
  • Sugar (150 g - for batter, 100 g - for protein cream on top) - 250 g
  • Honey (with small heap) - 1 tablespoon
  • Sunflower seeds (peeled, roasted) - 0.5 glass
  • Wheat flour / Flour - 1-1.5 glass
  • Semolina - 0.5 glass
  • Soda (or baking powder - 1 tsp.l.) - 0.5 teaspoon
  • Lemon peel (from half a lemon) - 0.5 tsp
  • Nutmeg - 1/4 teaspoon
  • Ginger - 1/4 teaspoon
  • Cinnamon
  • Chicken egg - 2 pcs
  • Apple (sweet and sour) - 1 pc
  • Lemon juice - 1-2 teaspoon
  • Starch (with a small slide.) - 1 teaspoon

How to cook carrot cake with seeds step by step with photos

One egg divided into egg yolk and egg white. Put the protein away in the fridge, for a while. Beat egg and yolk with honey and sugar to a white mass, add kefir, nutmeg and ginger, stir. Then add semolina and zest and mix together. Pour 1.5 cups of flour and baking soda (sifted), stir. If the dough is a little thick, it means there is enough flour, it is the consistency of thick sour cream. Let the semolina swell for 15-20 minutes, then make the pastry a little thicker.

Preheat oven to 180 degrees. Peel the apple, cut it into thin slices, sprinkle with lemon juice and cinnamon.

Grate carrots on a fine grater. Add carrots and seeds to the dough. Mix with a spoon to evenly distribute the dough.

Make a slightly larger dish (I have a 18cm dish), grease or line it with cooking paper. Spread out half of the dough, lay out evenly sliced apples on the dough. Place the other half of the dough on the apples, sprinkle with a thin layer of sugar, if desired, then you get a thin crispy sugar crust. Bake for about 35-45 minutes, until dry.

Finished pie cool completely on a rack or napkin. Basically the pie is ready to eat, the more so it turned out such a delicious sugar crust, that it was a pity to masticate. But I had already made up my mind and left the protein just for this. And in general you can just put 2 eggs in the batter and add a little more flour or semolina.

For the meringue cream, you need to prepare a water bath. Pour the egg white into a cup, which you can then put in a water bath. Beat the egg whites with a pinch of salt into a froth, in three or four steps, add the sugar, whipping until soft peaks. At the end, add lemon juice or citric acid, starch, then put in a water bath without stopping to whisk. Beat until the mixture begins to thicken, becomes glossy, dense, and slightly hot, but not scalding. Remove from water bath and continue beating until slightly cold.

Spoon warm cream over the cake, it will thicken as it cools. Decorate to your liking and leave at room temperature for a few hours to let the cream set.

Nutritional Value:

Whole Dish:
3272.4 Calories
78 g
94.5 g
524.6 g
247.9 Calories
5.9 g
7.2 g
39.7 g

Chicken Egg, Spicy, Flour, Wheat Flour, Lemon Juice, Sugar, Ginger, Sweet, Honey, Sourcream, Starch, Apple, Tender, Kefir, Cinnamon, Nutmeg, Soda, Baking, Flavourful, Sunflower Seeds, Cakes, Apple Cake, Creammeal, Bakery, Lemon Grits

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