It's the end of the work week, and what better way to head into the weekend than with a quick-bread made in a bundt pan? Click here for a short video on a bundt.
Lala's recipe for Carrot Ring is similar to Ann Blumberg's recipe for Carrot Ring. Mrs. Blumberg is the Mother of one of my college roommates and she makes nothing but the best food. I first tried this recipe during a holiday at the Blumberg's house, either Rosh Hashanah or Passover (it can be made Kosher for Passover). It was almost twenty years ago and my memory is a little foggy as to the time of year, but I remember it was SO GOOD!
Rather than adjust Lala's recipe to perfectly match Mrs. Blumberg's, I kept it true to the original. I should have followed Ann's instructions because in the end, although it tasted AMAZING according Jack and my friend Jules, it ultimately fell as it cooled (you wouldn't know it looking at the photo!) and this has never happened with Mrs. Blumberg's recipe. My best guess is that the batter was too wet. What it lacked in height it more than made up for in flavor. The brown sugar nicely crisped up the outside, and it had the same texture and consistency of corn bread. No complaints from my taste testers. With that said, I'll stick to Mrs. Blumberg's recipe, or maybe create a hybrid of the two in the future.
Per the recipe, I beat the egg whites separate. I didn't go until stiff peaks, but my immersion blender was spraying egg whites everywhere and I had to stop.
This batter looks so good. I wish I could taste it but the gluten and egg yolks would take me out!
If you make this carrot ring recipe, please let me know how it turns out in the comments below. And as always, remember to follow Caught Red Threaded on Facebook and Instagram for exclusive offers and ideas.
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