Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1/2 cup 73g / 2.6oz Fine bread crumbs

  3. 4 Eggs - separated

  4. 1 1/2 cups 297g / 10oz Butter - (3 sticks) - at room temperature

  5. 1 cup 160g / 5.6oz Light brown sugar

  6. 3 cups 330g / 11oz Finely-grated fresh carrots - (1 lb)

  7. 2 tablespoons 30ml Milk

  8. 2 tablespoons 30ml Fresh lemon juice

  9. 1 teaspoon 5ml Salt

  10. 2 teaspoons 10ml Baking powder

  11. 1 teaspoon 5ml Baking soda

  12. 2 cups 125g / 4.4oz Flour

  13. 3 tablespoons 45ml Butter

  14. 2 cups 474ml Fresh or frozen peas

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

  17. 1 Fresh cauliflower head - cut into florets

  18. And cooked until tender in salted water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Grease a 3-quart ring mold or bunt pan with the oil. Dust the pan with the bread crumbs.

  2. In the bowl of an electric mixer, fitted with a whip attachment, whip the egg whites on medium-high until stiff. Remove and set aside.

  3. In another bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. Add the egg yolks one at a time, beating until smooth. Add the carrots, milk and lemon juice. Beat well. Add the salt, baking powder, baking soda and flour. Beat well. Fold in the whipped egg whites.

  4. Pour the mixture into the prepared pan and spread evenly. Bake for 1 hour, or until the center is set and the cake springs back from the pan. Remove from the oven and cool for 5 minutes in the pan. Remove from the pan and turn onto a serving platter.

  5. In a saute pan, over medium heat, melt the butter and cook for about 1 minute or until the butter starts to turn brown. Add the peas. Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat and spoon around the carrot ring. Spoon the cauliflower in the center of the ring. Serve warm.

  6. This recipe yields 8 to 10 servings.


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