When I found that recipe of curry cakes, I couldn’t not try it ! So here we go, I have tried them and I quite enjoyed them. You can really taste the carrots, a bit less the curry, but just enough to spice up those delicious little cakes! You will need a food processor for this recipe, and some muffin moulds. I usually use silicone ones which I find very practical, as they don’t need to be greased.
Ingredients for 20 cakes:
- 3 eggs + 1 yolk
- 180 g of flour
- ½ a pack of baking powder
- 13 cl of milk
- 5 cl of peanut oil
- 100 g of grated Gruyere, or cheddar
- 200 g of carrots (weight after they are peeled)
- 1 teaspoon of curry powder
- 1 pinch of salt
- Preparation: 20 mins
- Cooking: 20 mins
- Rest: none
1- Mix for one minute in slow speed the eggs, the yolk, the milk and the oil in the food processor. Mix the baking powder and the salt to the flour, and add them to egg mixture in the food processor. Then add the cheese, mix well and pour into a large bowl.
2- Grate the peeled carrots (or mix them), and add them to the mixture, as well as the curry powder and stir well. Preheat the oven at 190 Celsius degrees.
3- Fill the moulds with the preparation (but leave a little space on the top as they will raise in the oven), and bake for 20 to 25 minutes. Let them cool down a little bit (which will help to take them out of the mould) and enjoy them either warm or at room temperature.