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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made these for Easter this year and was delighted at how moist and tasty they were. Instantly reminded me of summer. =) Ingredients:
200 g carrots |
150 g apricot jam |
1 1/2 tablespoons starch |
150 g flour |
1 teaspoon baking powder |
25 g ground almonds |
25 g sugar |
4 teaspoons vanilla sugar |
75 g low-fat small-curd cottage cheese |
4 tablespoons oil (neutral in taste) |
3 tablespoons milk |
Directions:
1. Clean the carrots and then grate them coarsely. Put into a pan and add starch and 100g of the jam. Bring to a boil stirring constantly. Simmer for 2 minutes. Add almonds and set aside.
2. Mix flour, baking powder, sugar, vanilla sugar in a bowl. Add curd cheese, oil and milk and knead into a soft dough (using your mixer first and then your hands). Roll out onto a slightly floured surface and roll out into a rectangle.
3. Spread the carrot-jam-mixture onto the dough. Roll up carefully starting from the long side.
4. Cut the roll into 8-10 pieces and place onto a lined baking sheet.
5. Bake at 190°C in the preheated oven for 25-30 minutes.
6. Heat rest of the jam (50g) and spread onto swirls when coming out of the oven.
7. Serve hot or cold with whipped cream, ice-cream or plain.
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