Carrot-curry-coco savoury cake Recipe
A coconut milk and curry flavored carrot cake in a jar
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15mins
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1hr20
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0mn
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Ingredients
Pour
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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
Method
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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.
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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.
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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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