Junior chef
Utensils
Apron
baking paper
Bowl
Cake tin
Cooking spoon
Lemon grater
Lemon squeezer
Mixer
Oven mitts
Paring knife
Peeler
Rösti grater
Sieve
Timer
small bowl
Cutting board
Piping bag with a serrated nozzle
Kitchen scales
Spoon
Cooling rack
Bread knife
Tea towel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Frosting
Combine the yoghurt and honey, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 2 hrs. Keep gently squeezing out the yoghurt.
Cake tin
Line a cake tin (approx. 22 cm) with baking paper.
Cake batter
Place the butter, eggs and vanilla in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour, oats, baking powder, cinnamon and salt, mix into the batter.
Peel and coarsely grate the carrots. Finely chop the apricots. Grate the lemon zest into the mixture, halve the lemon. Squeeze out 3 tbsp of juice, mix into the batter with the carrots and apricots. Transfer the cake mixture to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave the cake in the tin and allow to cool completely on a rack. Cut the cake into 12 slices.
To decorate
Squeeze out the yoghurt once more, transfer to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the slices of cake.
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