feed me sweet
Recipe: carrot cake from beloved Amsterdam restaurant Yerba
Walter Marskamp, owner and chef of restaurant Yerba, shares the most incredible plant-based dishes in his new cookbook Smaak, such as this carrot cake with turmeric hangop, chervil and blood orange. Vegetables and edible plants take center stage in Smaak, resulting in a wonderful book full of recipes bursting with color, flavor and texture.
door Lauretta Baarends
How to make the carrot cake and pickled carrot
- Use a vegetable peeler to shave the carrots into thin ribbons and place them in a bowl.
Heat the sushi vinegar, mirin and sugar in a pan over medium-high heat and stir until the sugar has dissolved. Pour the vinegar mixture over the carrot. Cover the bowl and leave for 1–2 days. - Preheat the oven to 175 degrees Celsius.
- Place the gluten-free flour, gluten-free self-raising flour, baking powder, baking soda, allspice, sugar, and the zest and juice of the orange in a bowl and mix with a hand mixer or stand mixer. With the mixer running, slowly add the sunflower oil and almond milk. Mix until smooth. Then stir the grated carrot into the batter.
- Divide the batter among 4 round baking molds measuring 10 cm in diameter and bake the carrot cakes in the oven for 35–45 minutes. The cakes are ready when a skewer inserted into the center comes out clean and dry.
How to make the turmeric hangop
- Wet a clean tea towel and place it in a sieve. Place the sieve over a bowl. Pour the plant-based yogurt into the tea towel and refrigerate for 24 hours. Mix all the spices into the agave syrup. Spoon the hangop out of the tea towel and place it in a bowl. Mix the agave mixture into the hangop and keep the hangop refrigerated until ready to use.
Plating
- Place one carrot cake on each of 4 plates. Divide the turmeric hangop among the cakes and garnish with the pickled carrot, chervil and blood orange compote.
Title: Smaak
Author: Walter Marskamp
Price: €34.99
Publisher: Terra
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