Carrot and Coriander Bake
Ingredients
- 3 cups carrots, cut into 1 cm cubes
- 2 large cloves garlic, grated
- 1 tbsp butter
- 1 1/2 tsp salt
- 1 tbsp coriander seeds
- 3 eggs
- 1/2 cup olive oil
- 2 cups milk
- 3 1/2 cups flour
- 3 tsp baking powder
- 3/4 cup spring onions, finely chopped
- 1 cup fresh coriander, finely chopped
Preparation
Preheat the oven to 180C
Put the butter and chopped carrots in a pan over medium to low heat and cook for about 20 minutes till softened. Stir occasionally. While that is happening, prepare the rest of the ingredients.
Toast the coriander seeds in a hot dry pan for a couple of minutes till fragrant. Keep moving them around so they don’t burn. Grind the toasted seeds.
In a large bowl, beat together the eggs, oil and milk. Set aside.
When the carrots have been cooking for 20 minutes, add the salt, ground coriander and garlic. Cook for two minutes, mixing continuously so they don’t burn. Turn off the heat and put the mix into a plate so it cools a little.
Put a fine sieve over the bowl with the egg mix and sieve in the flour and baking powder. Mix till just combined.
Fold in the carrots, spring onion and fresh coriander till evenly distributed.
Pour into a greased bund tin.
Bake for around 50 to 60 minutes. It’s done when a knife comes out clean.
Allow it to cool a little and turn out of the tin.
Let it cool completely before slicing.
