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Main Ingredients | Paneer (cottage cheese), Carrots |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 4-5 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Cottage Cheese and Carrot Cake
- 300 grams Paneer (cottage cheese) finely grated
- 1 cup Carrots grated
- 2 Eggs
- ½ cup Castor sugar (caster sugar)
- 1 teaspoon Cinnamon powder
- Zest of 1 orange
- 3 tablespoons Refined flour (maida)
Method
- Preheat oven to 160°C. Line a cake tin with aluminium foil.
- Separate the egg yolks from whites and put into 2 separate bowls.
- Whisk the egg whites well. Add ¼ cup castor sugar and whisk till stiff peaks are formed.
- Add remaining castor sugar, cinnamon powder and orange zest to the egg yolks and whisk till well combined.
- Mix together carrots and flour in a third bowl. Add cottage cheese and egg yolk mixture and mix well. Add the egg white mixture and fold in gently till well combined.
- Pour the mixture into the lined tin and place on a deep baking tray partly filled with water. Place the tray in the preheated oven and bake for 40-50 minutes. Remove from heat, cool and demould. Refrigerate for 3-4 hours.
- Slice and serve.
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