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Carrot Cake Socca Custard Cake (RECIPE)

Posted Dec 26 2011 12:34pm
So I was going to try Socca for  NaNeFoMo.

I failed.

Don't get me wrong - I tried, I really did! I got my snazzy bag of  Bob's Red Mill Garbanzo Flour  (all natural ground garbanzo beans? Yay for high-proteiners, low-carbers, and sans-food-processorers (?)!). I looked up a recipe. Then...

I was naughty. WHOOPSIES.

I've told you guys about my inability to  follow the rules  stick to a recipe. If you want to enter my brain (beware! It's a frightfully confusing place!):

Socca -> Oven -> Ramekin -> Microwave? -> Microwave! -> Add carrots -> Preeeeetty -> Add something fruity -> Add pineapples -> Add something sweet -> Maple Syrup -> Add egg -> Ick, salmonella -> Hmmmm -> OMG  ground flax flour  -> Add flax egg! -> CARROT CAKE! -> Cake for breakfast? -> Oolala -> You could add raisins and coconut and walnuts to this -> Umm....this isn't socca anymore, is it?

That's okay, though, because socca's been done before. A lot. And this hasn't (or maybe it has, but not  quite  as often). And this is YUMMY! :)

Oh, and because I'm super baller* this is gluten-free (if you use the  Bob's Red Mill   Garbanzo Flour and Ground Flaxseed Meal, at least)

Carrot Cake Socca Custard Cake 
single-serving, microwave

* 1/4 c. Garbanzo Flour
* 1 Tbsp. Ground Flaxseed Meal
* 1 Tbsp. Maple Syrup (or sugar, honey, etc.)
* 1/4 tsp. sea salt
* 1/2 tsp. baking powder
* 1/4 tsp. baking soda
* 1/8 tsp. cinnamon
* 1/4 c. finely grated carrot
* 1/3 c. chopped pineapple
* 1/4 c. + 2 Tbsp. milk (or non-dairy milk)
* 1 Tbsp. Oil (if you omit, then add an extra tbsp. of milk)
OPTIONAL  - Raisins, walnuts, shredded coconut (for legit carrot cake-ness)

1)  Mix  all the ingredients together.  I stuck it in the fridge overnight at this point, as I wanted it for breakfast and knew I'd be a bum the next day.

2)  Microwave  for 4 minutes.  You could totally frost, ice, or serve this a la mode if you wanted...though it's awesome just as it is. ;)

And then try not to drool all over yourself.

Or don't. That's up to you, I guess. :P

I really liked the consistency of this (as did my mom!) with the cakey upper layer and the custardy "filling" underneath. If you want it to be perfectly solid and dry through-and-through, rather than moist and custardy, you could try reducing the milk by a few tablespoons (I'd say 2 or 3). But then you'd miss out on the little pocket of "sauce" (a couple of super-sweet drops) in the center... This was  so good.

Can you stick to a recipe?

Do you bake in the microwave?   I never used to, but I've gotten on a bit of a microwave kick lately - it's quicker, easier, and more environmentally friendly if you're making single serving recipes.

Have you ever used garbanzo bean flour?

Don't forget to enter my  Manna Organics sprouted bread giveaway!
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