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English Carrot Cake
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Easy English Carrot Cake Recipe
Ingredients:
1 1/8 lb Carrot; shredded
2/3 lb Butter
7 1/8 oz Semolina
7 1/8 oz Eggs; only yellows
3/8 c Milk
7 1/8 oz Hazelnuts, blanced
7 1/8 oz Egg whites
3 1/2 oz Semolina
3/4 lb Flour
7/8 oz Baking powder
3 1/2 oz Apricots marmalade
7 1/8 oz White confectioner's coating
2 tb Lime juice
1 1/8 lb Carrot; shredded
2/3 lb Butter
7 1/8 oz Semolina
7 1/8 oz Eggs; only yellows
3/8 c Milk
7 1/8 oz Hazelnuts, blanced
7 1/8 oz Egg whites
3 1/2 oz Semolina
3/4 lb Flour
7/8 oz Baking powder
3 1/2 oz Apricots marmalade
7 1/8 oz White confectioner's coating
2 tb Lime juice
Directions:
Prepare springform pan - wash and shredd carrots - heat white confectioner's coating and lime juice - heat apricot marmelade
Beat butter and sugar well - Beat in the yellos from the eggs, one at a time, blending well after each addition. - Stir in milk, Hazelnuts, carrots and flour - Beat white eggs and sugar to 'snow' and stir together - Pour batter into well greased and floured springform pan - Bake at 350f until set - top with apricot marmelade - Cool in pan - top with white confectioner's coating
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Prepare springform pan - wash and shredd carrots - heat white confectioner's coating and lime juice - heat apricot marmelade
Beat butter and sugar well - Beat in the yellos from the eggs, one at a time, blending well after each addition. - Stir in milk, Hazelnuts, carrots and flour - Beat white eggs and sugar to 'snow' and stir together - Pour batter into well greased and floured springform pan - Bake at 350f until set - top with apricot marmelade - Cool in pan - top with white confectioner's coating
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