Cake with carrots and apple
Ingredients
150 g of white flour
5 eggs
200 g of carrots
180 g of butter
a sachet of baking powder
125 g of chopped almonds
120 g of powdered sugar
an Apple
a spoonful of cinnamon
two tablespoons of rum
Brown sugar
Preparation
Grate the carrots and spread them on a cloth. Cover them with another cloth and let them dry for an hour.
Work 150 g of butter with sugar. Incorporate 4 egg yolks and a whole egg.
Add the flour, baking powder, cinnamon, rum, almonds and carrots.
Gently add 3 whipped egg whites until stiff.
Grease a round hinged mold, pour the mixture and sprinkle the surface with plenty of brown sugar.
Bake at 180 degrees for an hour. Peel and slice the apple.
Cook it for a few minutes in a pan with the remaining butter, a tablespoon of brown sugar and a splash of rum.
Turn out the cake and distribute the apples on its surface.
RIZOGALO (RICE MILK SWEET)
Ingredients:
3/4cup of rice
1 litre / 1 quart milk
1 rind of a lemon
10 tablespoons of sugar
Cinnamon powder
Put the rice in a large pot, add water and boil till very soft (should be fluffy and thick). The water should have almost evaporated. Add the milk, the lemon rind and the sugar. Let boil at a setting which would not let the milk overflow. When it thickens, remove from stove. Pour in individual bowls and let cool. Sprinkle cinnamon and serve.
source ellada.com
