Recipes

Ingredients

• 310 ml (1 ¼ cup) flour, sifted
• 10 ml (2 tsp) baking powder
• 75 ml (⅓ cup) nori flour
• 5 ml (1 tsp) cinnamon
• 2,5 ml (½ tsp) ground ginger
• 2,5 ml (½ tsp) ground nutmeg
• 180 ml (¾ cup) butter
• 3 eggs
• 310 ml (1 ¼ cups) brown sugar
• 180 ml (¾ cup) milk
• 180 ml (¾ cup) pumpkin seeds
• 250 ml (1 cup) carrots, grated
• 125 ml (½ cup) apples, grated

Preparation

For the nori flour

• Toast the nori in a frying pan (without oil) or in the oven (be careful not to burn it).
• Once the nori is dry and brittle, crumble with fingers as fine as possible (or use a food processor or coffee mill). Sift.

For the carrot cake

• Pre-heat oven to approximately 180°C (350°F).
• In a bowl, mix together all the dry ingredients.
• In a larger bowl, mix together the wet ingredients.
• Add dry ingredients to wet ingredients and mix well. Add the apples, carrots, and pumpkin seeds and mix.
• Butter a mould of your choice (simply make sure to adjust your baking time depending on what kind of mould you use).
• Bake until a knife inserted into the middle comes out clean.
• Enjoy with a little butter when it comes out of the oven.