Carrot-curry-coco savoury cake Recipe

A coconut milk and curry flavored carrot cake in a jar

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  • Preparation
    15mins
  • Cooking time
    1hr20
  • Rest time
    0mn
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Ingredients

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  • Plain flour : 360 g
  • Baker's yeast : 11 g
  • Unsalted butter : 160 g
  • Carrot(s) : 300 g
  • Unsweetened coconut milk : 26 cl
  • Grated gruyere : 100 g
  • Curry powder : 10 g
  • Whole egg(s) : 6 whole
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
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Method

  • 1. STERILISE THE JARS

    Boil the jars for several minutes. Place on a towel to dry but do not wipe.
    Boil the rubber joint as well and let dry.

  • 2. FOR THE CAKES

    Preheat the oven to 180° C
    Peel and grate the carrots. Place in a bowl with the spices.
    Melt the butter and add the carrots, cook for 5 minutes.
    Mix all of the ingredients in a bowl, add the carrots and season with salt and pepper.

  • 3. BAKING AND CONSERVING

    Butter the inside of the jars and fill up halfway with the cake batter.

    Par bake without the lid at 180° C for 20 minutes. Let cool.

    Place the lid with the rubber joint and sterilise at 100° for 45 minutes.

Chef's tip

«Canning is easy but mind the cooking times, they are important. Use a timer!»

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