Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest. | 2. Sift the flour and baking powder together in a separate bowl. | 3. Add the ground hazelnut to the flour and mix well. | 4. Now, mix in this flour-hazelnut mixture into the butter mixture. | 5. Add the whipped cream and mix well. | 6. Next, stir in the raisins and carrots. | 7. Grease and flour a seven inch cake tin now. | 8. Pour the prepared mixture into it. | 9. Alternatively, use well greased and dusted individual muffin molds. | 10. Put the whole walnuts over the cake. | 11. Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean. | 12. Turn out onto a wire rack and allow it to cool completely. | 13. Serve dusted with icing sugar. | 14. If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time. | 15. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
icing sugar	100			-	-	-	-
butter	150			12825.0	589.275	400.725	1080.0
lemon zest	10			-	-	-	-
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
salt	1	pinch		-	-	-	-
flour	300			173484.0	37981.62	2820.3	673.08
hazelnut	100	g	ground	133.0	20.0	0.0	6.67
baking powder	10			24.38	12.742	0.0	0.0
whipping cream	180	g		525.6	5.327999999999999	3.906	55.638000000000005
raisin	50			24915.0	6560.4	279.675	37.95
carrot	150		washed peeled grated	7872.0	1839.36	178.56	46.08
walnut	3 -5			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.