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)
- Syrup:
- 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
Take the carrots and cut 1½ in 1 cm disk then in smaller pieces.
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.
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 eggs and sugar till creamy.
Add the vanilla essence.
Mix flour, baking powder, bicarbonate of soda, cinnamon, and salt together. Add to the egg mixture while mixing.
In a separate bowl, add carrots, coconut, walnuts, and crushed pineapple.
Mix the flour mixture into the carrot mixture with a spoon. Don’t over mix.
Mix the flour mixture into the carrot mixture with a spoon. Don’t over mix.
Spoon the batter into 4 small tins and bake for ± 35 min until done. (jam tins)
Spoon the syrup over the cakes when coming out of the oven and let it cool completely.
Cut the top of the cake off (lid), cut a circle in the middle of the cake and fill it with carrot pieces.
Put the lid back on.
- Icing:
- 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
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