Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 cup plain yogurt
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup grated sweet potato
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup raisins
- 1/2 cup chopped fresh cilantro
Special Equipment Needed:
- Large bowl
- Whisk
- 9-inch round cake pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Line a 9-inch round cake pan with parchment paper.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and curry powder.
4. In a separate bowl, whisk together the oil, honey, and yogurt.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the grated carrots, zucchini, sweet potato, onion, bell pepper, raisins, and cilantro.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 5g
Substitutions for Ingredients:
- Vegetable oil can be substituted with melted butter or coconut oil.
- Honey can be substituted with maple syrup or agave nectar.
- Plain yogurt can be substituted with Greek yogurt or coconut yogurt.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add 1/2 cup chopped nuts or seeds for added crunch.
- Add 1/2 cup shredded coconut for a tropical flavor.
- Add 1/2 teaspoon ground ginger for a spicy kick.
Tips and Tricks:
- Make sure to use freshly grated vegetables for the best flavor.
- For a vegan version, use coconut yogurt and maple syrup instead of yogurt and honey.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
Serve with a dollop of yogurt and a sprinkle of fresh cilantro.
Garnishes:
- Yogurt
- Chopped nuts or seeds
- Chopped fresh cilantro
Pairings:
- A cool cucumber raita
- A spicy mango chutney
- A tangy tamarind chutney
Suggested Side Dishes:
- Roasted vegetables
- A green salad
- A bowl of lentil soup
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or water to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
Stottie cakes are a traditional British dish, usually served as a savory snack. This version is a vegetarian take on the classic, with a flavorful curry twist.
Flavor Profiles:
This dish has a savory, slightly sweet flavor with a hint of spice from the curry powder.
Serving Suggestions:
Serve as a snack or light lunch, with a side of yogurt or chutney.
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