THE DRUNKEN BUNNY CHOW
- Sour Cream for Topping:
- 250 ml Burgarian yoghurt
Line the sieve with cheesecloth.
Pour in the Bulgarian yogurt into the sieve and put over a bowl and in the fridge for 48 hours until thick.
Use with the icing to decorate the cake. (recipe at the bottom)
- 180 ml caster sugar
- 60 ml water
- 60 ml pineapple juice (from the pineapples that you put in the batter for the cake)
- 60 ml Campari
- 2 carrots, peeled
Use a peeler and peel the other half in thin strips, put the strips and the pieces in water, add the water, pinapple juice, Campari and castor sugar to a pot and stir until sugar is dissolved. Simmer until carrots are just soft.
Take out with a slotted spoon and keep aside.
Cook the syrup on high heat till the consistency is like syrup. Keep aside.
- For the cake:
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup cake flour
- ¾ cup oil
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 1½ cup grated carrots
- 100 ml coconut
- ½ cup walnuts, chopped
- ½ cup crushed pineapple, drained (use the juice for the syrup)
Mix the flour mixture into the carrot mixture with a spoon. Don’t over mix.
- 1 cup icing sugar
- 75 g butter
- 2 tablespoons sour cream from the drained joghurt
- 2 tablespoons Campari
Beat icing sugar and butter together very well.
Fold in sour cream and Campari.
Decorate the cake with it.
Drizzle some of the syrup over the carrot strips and use as decoration.
Recipe and photo: Wikkie Tap