Carrot Cake with Walnuts
A nice Carrot and Walnut cake with a slight taste of spice cardamom. It’s not too sweet and the count of calories is moderate
Recipe & instructions
Ingredients
3 cups all-purpose flour
1 cup vegetable oil
1 1/2 cups confectioners’ sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
2. Sift the flour, baking soda, and baking powder together and set aside.
3. Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner’s sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
4. Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.
Roys Pistachio Ice Cream
This Pistachio ice cream is easy to make and have been inspired by the Italian cuisine and its excellent and famous ice creams. This recipe is for about 4 servings.
Recipe & instructions
Ingredients:
8. yolks
5 dl whipping cream
3 dl sugar
few drops of bitter almond oil
4 tablespoons pistachio nuts, chopped
2 tablespoons pistachio mass
Preparing:
Pistachio mass can be found in well-stocked grocery stores. Chop nuts. Whisk yolks, sugar and whipped cream. Mix carefully all ingredients and add a few drops of bitter almond oil.
Pour into a form and put into the freezer, stirring every ten minutes while the ice cream stiffens or is in your ice cream machine.