Subj : Carrot And Feta Cake To : All From : Ben Collver Date : Thu May 30 2024 10:10:50 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Carrot And Feta Cake Categories: Cakes Yield: 1 Cake 50 g Butter; plus a little extra -for greasing the tin 1 sm Onion; peeled and finely -chopped 1 ts Ground cumin 100 g Plain flour 100 g Corn meal 1 ts Baking powder 1/2 ts Salt 1/2 ts Freshly ground black pepper 2 Carrots (200 g); peeled and -grated 180 g Feta; crumbled 2 ts Dill fronds; finely chopped 3 Eggs; lightly beaten 150 ml Milk By combining fine corn meal or polenta with ordinary flour, you get a more substantial texture to the loaf that works particularly well with savoury ingredients. Makes one 20cm round or square cake, a loaf, or about 10 mini cakes. Warm the butter in a small frying pan over a medium-low heat and saut the onion until soft and translucent. Add the cumin, stir for a minute, then set aside to cool. Heat the oven to 180°C/350°F/gas mark 4. Butter a 1.5-litre loaf tin, or a loose-bottomed Victoria sandwich tin, and line with baking parchment. Butter the parchment, too (you can also make smaller ones in muffin tins or mini loaf tins, in which case simply butter the smaller moulds and dust with flour). Sift together the flour, corn meal, baking powder, salt, and pepper. Stir in the cooled cooked onion, grated carrot, feta, and dill. In a small bowl, whisk together the eggs and milk, then mix into the flour mixture until just combined, and pour into the prepared tin (or tins). Bake large cakes for 40 minutes, smaller ones for 12-15 minutes, until a toothpick or skewer comes out with no crumbs attached. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely. Recipe FROM: MMMMM .