Just tasted this beauty I made yesterday.
Usually, it’s not my style to let some freshly baked goods wait on the counter before being honoured by our palates but, by the time it had come to the right temperature, it was getting way too late for me to indulge in such decadence. As a first “fall baking” project, I’m very pleased with the results and I’m sure you’ll be pleased to. The final texture is extremely silky soft and dense, very close to a pound cake but with a nice variation because of the semolina flour.
Cut yourself a slice, toast it the traditional way or put in the oven for a few minutes before devouring it with melted butter or cream cheese spread on top.. It’s worth it.
- 2 very tightly packed cups of "carrot rice"
- 1 cup of maple syrup
- 3 tablespoons of coconut oil
- 4 eggs
- ½ teaspoon of finely grated ginger
- 1 cup of all purpose flour
- 1 cup fo semolina flour (n.01 durum flour)
- 2 teaspoons of baking powder
- ¼ teaspoon of vietnamese cinnamon
- - Pre heat your oven at 350. Line a parchment paper inside a bread mold (I used a non stick mold)
- - Steam your carrot rice in the microwave for 3 minutes (I added a pate on the top of the bowl to cook even faster.)
- - In a mixing bowl, add 1 cup of maple syrup , add the steamed carrots + 3 tablespoons of coconut oil, mix together till everything is well mixed and until coconut oil will have melted.
- - Whisk in the 4 eggs, add the grated ginger and mix well again.
- - In a bowl on the side mix the dry ingredients and incorporate them to your previous mixture.
- - Bake for 1 hour, let cool completely in the pan, outside the oven before removing form the pan and cutting.