Carrot Bran Cakes
6 servings
60 minutes
Carrot pastries with bran are a delicate and aromatic treat that combines the beneficial properties of vegetables and grains. This recipe, inspired by Russian cuisine, represents a harmony of flavors: the sweetness of carrots, a honey hue, and a light citrus freshness from lemon. Almond adds nutty depth, while oat bran provides softness and airiness to the dough. The pastries are pleasantly moist and become especially fluffy thanks to the proteins. Such a dessert is perfect for morning tea or a cozy evening. A wonderful alternative to traditional baked goods, rich in fiber and natural ingredients, carrot pastries with bran are not only tasty but also healthy.
1
Whisk the egg yolk with honey until white foam forms.
- Egg yolk: 1 piece
- Honey: 1 tablespoon
2
Grate the lemon on a coarse grater and squeeze out the juice. Mix with the beaten yolk.
- Lemon: 1 piece
3
Whip the egg whites into a stiff foam.
- Egg white: 2 pieces
4
Mix bran, flour, baking powder, and almonds. Add to lemon and egg yolks.
- Oat bran: 50 g
- Whole wheat flour (stone-ground): 50 g
- Baking powder (raising agent): 1 teaspoon
- Grated almonds: 75 g
5
Wash, peel, and grate the carrot on a fine grater. Add to the other ingredients.
- Carrot: 150 g
6
Add the whipped egg whites and gently mix with a whisk.
- Egg white: 2 pieces
7
Line the mold (20 cm radius) with baking paper, add the dough. Bake in a preheated oven at 200 degrees for 35-40 minutes.
