Preheat the oven to 180℃ / 350F.|
オーブンを180℃に予熱する。粉類はふるう。
Meanwhile, roast the walnuts at 160C for 10 minutes and let them cool, set aside.|クルミは160℃で10分ローストし、手で細かくする。
Grate half the carrots and shred the other half, so the carrot pieces will be visible within the dough and mixture when baked.|ニンジン 50%すり下ろし、50%は千切り。
With a mixer – beat the sugar and egg until the mixture is thick and heavy. Add the rapeseed oil slowly the oil combines well into the mixture without separating. |砂糖&卵を泡立て器、ミキサーで空気を含めモッタリするまで混ぜる。
With a spatula – add the flour in several portions and then the carrots and walnuts. Blend well. |MIXER: 菜種油を少しずつ、分離しないように混ぜる。木べら: 粉を数回に分けて加える。木べら: ニンジンとクルミを加え、木べらで混ぜる。
Transfer the mixture in a baking tin (pound cake type) covered in parchment or wax paper and spread the mixture with a spatula.| 7. Bake for about 40 to 60 minutes, sticking and testing with a screwer to see if there are no uncooked mixture. |パウンド型に流しいれて、オーブンで40分~60分ほど焼く。竹串を刺してみて、抜いたとき生地がついてなかったら大丈夫。
Let is cool and let the cake will season for about a day or two before indulging!!|
No comments yet.