Bites Fil Beit: Caket el gazar – Carrot cake
We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!
As schools are once again in session, here are some recipes for tasty lunchbox treats.
Ingredients
- 1/2 kg carrots, shredded – ga-zar
- 3 eggs – beid
- 3 tbsp milk – la-ban
- 1 pack vanilla sugar – va-nil-ya
- 1 pack baking powder – ba-king pow-der
- 1 cup sugar – sok-kar
- 2 cups flour – de’-‘ee
- 1/2 tsp salt – malh
- 250 g butter, softened – zeb-da
Directions
- Heat the oven to 180C.
- Add the butter, milk, sugar, eggs and vanilla to a bowl and mix well for 3-5 minutes with an electric mixer.
- Sift the flour, baking powder and salt and add them to the mixture. Mix slowly until everything is mixed well.
- Slowly add the grated carrots into the batter using a wooden spoon.
- Pour the batter in a buttered non-stick baking pan and place on the oven’s middle shelf.
- Bake the cake for 1 ½ hours, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and leave the cake to cool for 10 minutes. Remove from pan and place on a serving plate.
- Note
- Do not open the door of the oven during the first 30 minutes after placing the cake inside to allow the cake to rise and increase in volume.
- Depending on taste grated orange peel, cinnamon or chopped walnuts can be added.
- ¾ cup of corn oil can be substituted for the butter.
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