Carrot Flavour, Cinammon Accent



The scent and taste of cinammon take me back immediately to my childhood, to happy memories, tremendously big days, where time seemed to flow at its own rythm and when I owned the time and I could play freely and endlessly.Then my mum was young and healthy and she used to bake me cakes on saturdays and the house just smelled divine, because cinammon scattered through the rooms of the house giving it a soul, rekindling its coziness.Now that I am fully grown up [but not to the point that I don't know how to be a child anymore]and that my beloved mother is old and cannot bake cakes anymore, it's time for me to her give back that taste of youthfulness, if unfortunately by no other means, at least through the pleasure of baking her one of our favourite cakes!

Ingredients:

• 2 tea cups flour
• 2 tea cups sugar
• 4 medium carrots
• 1 soup spoon yeast
• 4 eggs room temperature
• 1/2 tea cup sunflower oil
• 2 soup spoons of cinammon
• blue food colouring

Pre-heat the oven 190ºC/ 4 gas

In a bowl mix the flour and the yeast. Beat up the eggs [the whites must be beaten apart], the sugar, the sunflower oil for about 3 minutes with the mixer and pour over the floor with the yeast. Blend well and add the previouly boiled and mashed carrots.Blend the egg whites in the dough with a spatula. Use the  mixer again for about 5 minutes. Put the dough in a cake mould lightly greased with butter. Put it in the oven for about 35 minutes.

Filling:

• 4 soup spoons of sugar
• dark chocolate
• 4 spoup spoons of cinammon

Cover: 

[Italian Meringe - former recipe on the blog]

jelly beans