Carrot and apple sponge cake in a multicooker

Name: Carrot and apple sponge cake in a multicooker
Ingredients: 2 medium apples (300 g); 2 medium carrots (150 g); 100 g sugar; 100 ml oil; 1 sachet vanilla sugar (8 g); 100 ml fresh orange juice; 100 ml mineral water; 450 g flour; 1/2 teaspoon baking soda; 1 sachet baking powder (10 g); 50 g raisins; 1 lime (or 1 lemon); 5 g butter; 10 g powdered sugar

Dessert - Carrot and apple sponge cake in a multicooker by Ariadna B. - Recipia

Carrot and apple sponge cake in a multicooker bakes for 20 minutes at 150°C, then for another 20 minutes at 180°C. The fruit and finely chopped carrots keep the crumb tender, with raisins and lime zest throughout. I was unsure about putting carrot in a cake, but after trying it I promised myself I’d make it again. I cut it into thin slices, and my fussy child loved it. Prep: 20 minutes. Cook: 40 minutes. Rest: 30 minutes. Total time: 90 minutes. Servings: 10. Approximately 335 kcal and 5 g protein per serving.

Ingredients

2 medium apples (300 g)
2 medium carrots (150 g)
100 g sugar
100 ml oil
1 sachet vanilla sugar (8 g)
100 ml fresh orange juice
100 ml mineral water
450 g flour
1/2 teaspoon baking soda
1 sachet baking powder (10 g)
50 g raisins
1 lime (or 1 lemon)
5 g butter
10 g powdered sugar

Preparation

1. Peel and wash the apples and carrots. Chop them in a food processor without turning them into a purée; grating works just as well. 2. Beat the oil with the sugar and vanilla sugar for 3 minutes. Pour in the fresh orange juice and mineral water, then add the apples and carrots and mix until combined. 3. Mix the flour with the baking soda and baking powder, then fold them into the mixture. Add the raisins, grated zest and lime juice. 4. Grease the multicooker bowl with butter and pour in the batter. Set the BAKE program to 150°C for 20 minutes, then to 180°C for another 20 minutes, until the center is set. 5. Remove the cake from the bowl and leave it to cool for about 30 minutes. Dust with powdered sugar.

Notes

Keep it covered once cooled and store it in the fridge for up to 3 days. A slice goes well with black tea. You can replace the lime with the same amount of lemon, and leave out the raisins. Regular flour contains gluten, and butter is used to grease the bowl. Choose firm apples, not mealy ones, so small pieces remain in the crumb. If the food processor leaves a lot of juice in the bowl, drain off only the liquid that has collected and keep the pulp. Bake it before your meal so it has time to cool before serving.