Fluted carrot-tangerine cake from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 22) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tangerine glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 20, 2015

    This was a really moist cake, a pretty pale orange in colour, with highly visible flecks of carrot. Unfortunately the flavour was a bit of a letdown: fruity but the ginger wasn't noticeable at all. Also, it was plenty sweet even made with only 150g sugar. I liked the idea of this cake and would make it again with triple the ginger and less sugar, perhaps following my not-so-hard-and-fast rule of equal weight of flour and sugar.

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