Gastroback 40126 User Manual - Page 31
°C for 1 hour or until cake is cooked - test
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½ cup peanuts, chopped ½ cup sultana ½ cup brown sugar, firmly packed 1½ cups carrot pulp ½ cup oil 2 eggs, lightly beaten ¼ cup sour cream Grease and line a 25 cm x 15 cm loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, peanuts, sultana, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer, using medium speed until all ingredients are well blended. Pour into loaf pan. Bake at 180 °C for 1 hour or until cake is cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack. 63
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½ cup peanuts, chopped
½ cup sultana
½ cup brown sugar, firmly packed
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
Grease and line a 25 cm x 15 cm loaf
pan. Sift flour and baking powder into a
large mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, sultana, brown sugar
and carrot pulp, stir to combine. Add eggs,
oil and sour cream. Beat with electric mixer,
using medium speed until all ingredients are
well blended. Pour into loaf pan. Bake at
180 °C for 1 hour or until cake is cooked
when tested with a skewer. Remove from
oven, stand in cake pan for 5 minutes
before inverting out onto a wire cake rack.
63