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Tufeen Hushani (Vulcan Wedding Cake)

Tufeen Hushani (Vulcan Wedding Cake) is a cakes recipe made with Flour, Salt, Cinnamon, Baking Powder, and Carrots. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1 1/2 tsp
• 6 oz
• 1 tbsp
• 6 oz

Method (preview)

1. 1

   This is a nonritual version. Sift the ground almonds and flour

2. 2

   Together to make a very fine mixture. Add the salt, spices and baking

3. 3

   Powder and mix well.

4. 4

   In a separate bowl put the grated carrots and The nectar.

5. 5

   Add the lemon rind and juice.

6. 6

   Cover and let stand.

7. 7

   The margarine and sugar together.

8. 8

   Separate the eggs, putting the Later.

9. 9

   Beat the egg yolks in and then add the carrot mixture.

10. 10

    Stir Well and let sit for a few minutes.

11. 11

    Beat the egg whites until soft

12. 12

    Peaks form, then set aside. Add the dry ingredients to the carrot

13. 13

    Mixture and mix well.

14. 14

    You should have a thick batter.

15. 15

    Now beat the Egg whites a little more and fold the batter into the egg whites.

16. 16

    Mix Gently until it is just barely evenly mixed.

17. 17

    Pour into a greased ring

18. 18

    Mold.

19. 19

    Bake at 325 degrees for about 50 minutes.

20. 20

    It is done when a Skewer comes out clean.

21. 21

    Take out of the oven and let cool for 5