Wednesday, August 24, 2011

Yet another recipe to enjoy those vegetables that are in such abundance!

Beets to Zucchini Cake
Metric Ingredient Imperial
250 ml vegetable oil 1 cup
375 ml sugar 1 1/2 cup
3 egg yolks 3
40 ml hot water 3 tbsp
5 ml vanilla 1 tsp
500 ml shredded raw beets, carrots, zucchini, combined 2 cup
500 ml flour (1/2 whole 1/2 all purpose) 2 cup
10 ml baking powder 2 tsp
2 ml salt 1/2 tsp
5 ml cinnamon 1 tsp
125 ml chopped walnuts 1/2 cup
3 egg whites, stiffly beaten 3

In a large bowl; beat together oil, sugar, egg yolks, hot water and vanilla until light and fluffy.
Mix in beets, carrots and zucchini. Add dry ingredients and walnuts.

Lastly, fold in egg whites. Pour into a greased 9 x 13 inch (23 x 33 cm) oblong pan and bake in preheated 350 F (180 C) oven for 30 to 35 minutes.

Serves 15


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