Laying on the couch on a late sunday afternoon while hubby is attending a beer recipes’ lesson about how to develop them.

I’ve learnt that there is no theory or learning about beer without drinking ” samples” and without long chats exchanging points of view so I think he will return late LOL!

I was thinking what to post next as I’ve not started yet cooking new things, I think I will do it around my birthday, next week so I took from a very, very old archive these plum- cakes, made about one year and half ago.

They worth an immediate publication but I made them for a Facebook feature of a foodblogger group so I had to wait before putting it on my pages.

They are very good used as a bread for your soup, if you reduce the size they are a perfect finger food for your buffets.

Now I hurry up writing this and then I will surf some cookbooks to find ideas for my next cooking session; looking forward to it!!

Print Recipe

Cumin and carrot plum- cakes.

Servings: 4

Ingredients

100 g diced smoked bacon
2 carrots
5 eggs
120 g gouda cheese
1 tsp crushed cumin seeds
10 ml fresh cream
80 g salted butter
250 g all purpose flour
1 bag baking powder
1 pinch salt

Instructions

Preheat oven at 360°C.
Grease with butter 4 plum- cake molds ( I used paper ones).
Melt butter, set aside.
Cook bacon in another pan adding no more fat.
Wash, peel carrots then grate them finely.
Chop gouda cheese in small dices.
In a bowl beat eggs.
In another bowl mix flour, baking powder, salt then add eggs little by little mixing well.
Add then, in this bowl, melted butter, fresh cream, carrots, bacon, cumin seeds and gouda.
Mix and divide the batter into the molds.
Bake for about 30 minutes, serve them warms.