BackCook Out | Winter is coming
Rajeev Sethi, executive sous chef at Fio Cookhouse Epicuria, Nehru Place, New Delhi, bakes a warm, fresh 15-minute carrot and raisin cake
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Fifteen-minute carrot and raisin cake
Serves 1
Ingredients
2 eggs
10g sugar
20ml salted butter, melted
50g refined flour
2g baking powder
1 carrot, grated
7-8 raisins
2ml vanilla essence
For garnish
2g icing sugar
Method
Squeeze out the extra water from the carrot and keep aside. In a mixing bowl, take a little more than half the flour, butter and eggs and whisk to get a smooth batter. Now add the remaining flour and whisk again. Add the sugar and vanilla essence and blend well—you are trying to beat the air out in this cake, and it will turn out slightly dense. Add the carrot, raisins and baking powder and mix well.
Butter a ramekin and dust the sides with sugar. Spoon the cake mix into the ramekin, taking care to not fill it up to the brim—the cake will rise when you bake it. Tap the ramekin down on the counter to settle the mixture. Put the ramekin in a preheated oven at 175 degrees Celsius for 15 minutes (if you are working with an OTG at home, it may take up to 20 minutes). After 15 minutes, pierce the centre of the cake with a fork or toothpick, if it comes out clean the cake is done.
Dust with icing sugar and serve hot with a scoop of raspberry ice cream.
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