Turnip Cake

A cake recipe for all foodies:

Soak the apricots in lukewarm water for about 4 hours, drain and cut into very small cubes.

Cut the carrots into cubes about the same size and sauté them in a third of the butter with a pinch of sugar, salt and pepper each, then finish cooking with very little water until they are very soft, finally evaporate the liquid and season with about nutmeg, then mash with a hand blender.

Now cream the remaining butter with a hand mixer and together with the sugar. Now add all the ingredients in this order: the eggs (one by one), the carrot puree, the apricots, the flour with the baking powder, the juice of one lemon. Mix everything for about 10 minutes and pour into a buttered springform pan 20 centimeters in diameter. Sprinkle the pine nuts on top. Bake the cake at 180 °C for about 40 minutes until golden brown.

Spicy leaf salad with celery and cashew Red cabbage soup with cranberries Braised rabbit on chard Turnip cake

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