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0 reviews

x portion

NaN g

269 kcal

x g

2 kcal

269.3

Calories

9.2g

Prot.

3.7g

Fat

47.3g

Carbs

Ingredients (servings):

Converted ingredients are going to appear on the shopping list

Eggs chicken4× portion (240 g)
Blueberries200 g
Wholemeal flour150 g
Dark Soft Brown Sugar from Pure Cane100 g
Plain flour100 g
Carrot2× piece (100 g)
Spelt flour80 g
Clementine1× piece (74 g)
Captain Morgan Spiced Rum1× portion (25 ml)
Sultanas2× tablespoon (24 g)
Vanilla extract1× teaspoon (5 g)
Bicarbonate of soda1× teaspoon (4 g)
Baking powder1× teaspoon (4 g)
Salt1× pinch (0.5 g)

Add recipe ingredients to "Breakfast" (Today)

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1. Separate the yolks from the whites into separate bowls. Pre-heat your oven at 180C.
2. Grate the carrots and the skin of a clementine/tangerine. Add them to the bowl with the egg yolks. Then add the salt, the juice of the 1 clementine and the sugar. Mix with a spoon and let it sit for 3min.. (The sugar, the citric acid of the clementine and the salt will break down the carrots and make this mix more liquid if you let it sit for 3min).
3. Add all the flours, baking soda and baking powder to the yolks bowl. Mix for 1 min with a spoon. Add one shot of black spiced rum. (Optional, you can add 2 teaspoons of chia seeds here at this stage)
4. If the mix is too dry (spelt flour can become quite thick like mash potatoes), then add up to 1 cup of warm water until the mix looks like cake batter, a bit more fluid.
5. Whisk the egg whites until peaks are formed. Do not skip this step because this will make the cake fluffy, and help it rise. Otherwise it will become dense.
6. Add the blueberries and the sultanas and mix by hand for 30 seconds (if you add 2 spoons of flour to the fruits in a separate bowl and shake it, the flour will coat each fruit and prevent them from sinking to the bottom of your cake tin during the baking process)
7. Scoop one big spoon of the egg whites at a time, and gently fold it into the cake batter. Repeat until you run out of egg whites (should be about 4 big scoops. If you whisk them all in one go you may lose some of the fluffiness)
8. Coat your preferred cake tin with butter and then flour. I use a Bundt round cake tin.
9. Bake at 180C for 45 min. Or until you pierce the centre of the cake with a toothpick and it comes out clean. Baking times vary depending on the cake tin you use.

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1. Separate the yolks from the whites into separate bowls. Pre-heat your oven at 180C.

3. Add all the flours, baking soda and baking powder to the yolks bowl. Mix for 1 min with a spoon. Add one shot of black spiced rum. (Optional, you can add 2 teaspoons of chia seeds here at this stage)

4. If the mix is too dry (spelt flour can become quite thick like mash potatoes), then add up to 1 cup of warm water until the mix looks like cake batter, a bit more fluid.

5. Whisk the egg whites until peaks are formed. Do not skip this step because this will make the cake fluffy, and help it rise. Otherwise it will become dense.

6. Add the blueberries and the sultanas and mix by hand for 30 seconds (if you add 2 spoons of flour to the fruits in a separate bowl and shake it, the flour will coat each fruit and prevent them from sinking to the bottom of your cake tin during the baking process)

7. Scoop one big spoon of the egg whites at a time, and gently fold it into the cake batter. Repeat until you run out of egg whites (should be about 4 big scoops. If you whisk them all in one go you may lose some of the fluffiness)

8. Coat your preferred cake tin with butter and then flour. I use a Bundt round cake tin.

9. Bake at 180C for 45 min. Or until you pierce the centre of the cake with a toothpick and it comes out clean. Baking times vary depending on the cake tin you use.