"I want all the hands of men
to knead mountains
of bread and gather
all the fish of the sea,
all the fruit
of the olive,
all the love yet unawakened
and leave one gift
in each of the hands
of the day."
Pablo Neruda,
The gift
Carrot, nuts and white chocolate cakes
125 g self-rising flour
1 tsp cinnamon
185 g brown sugar
80 g carrot, finely grated
85 g nuts (pistachios, almonds, walnuts, Brasil nuts, hazelnuts)
90 g white chocolate, grated
30 g coconut, grated
2 eggs, slightly whisked
90 g soft butter
Pre heat the oven to 180ªC.
Grease a rectangular pan and line with parchment paper.
In a bowl combine all the dry ingredients.
Add butter and eggs and mix well.
Pour the mixture into the pan or small individual pans.
Bake for 30 minutes on the large pan or for 20 minutes on the individual moulds.
Let it cool down before unmould.
Mascarpone frosting:
250 g mascarpone
40 g caster sugar
Whisk mascarpone and sugar until creamy.
Transfer the mixture to a pastry bag and decorate.
Finish with nuts.
Refrigerate.
Labels: cakes, carrot, nuts, pisr¡tachio, recipes