• Paysan Breton Recipe •

Cumin and Herb Carrot Cake

Cumin and Herb Carrot Cake
4 people
20 min
1 h
Cumin and Herb Carrot Cake

Ingredients

  • 200g Paysan Breton Thick Crème Fraîche
  • 1.5kg carrots
  • 1 small white onion
  • 2 tablespoons olive oil
  • 6 eggs
  • 100g full-fat single cream
  • 1 small bunch of chervil
  • 1 level tablespoon cumin
  • Salt and freshly ground pepper

Method

  1. Preheat oven to 160°C (Gas Mark 4-5).
  2. Peel carrots, cut into two or three pieces and cook in a pan of boiling, salted water for 20 minutes. Check if they are cooked.
  3. In a frying pan, sweat minced onion in olive oil. Set aside.
  4. In a large bowl, whisks eggs with Paysan Breton Thick Crème Fraîche. Add single cream, cumin and finely chopped chervil, salt and pepper.
  5. Drain carrots and mash them with browned onions. Add mashed carrots to egg and cream mixture.
  6. Pour mixture into a greased deep sandwich tin and bake in a bain marie in the oven for 45 minutes. Check that it's done with the tip of a knife which should come out dry.
  7. Let cool before refrigerating for 1hour. Remove from tin and serve with a seasonal mixed salad!
Paysan Breton tip

The same quantity of pumpkin may be used instead of carrots!

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