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Rick Stein Nigella Lawson Peter Evans Iron Chef

Russian Carrot Baba

Silvena makes a savoury version of baba cake, an Easter dish traditionally eaten in Russia and Bulgaria.

Serves 4

Ingredients

  • 80g butter
  • 2 tbsp olive oil
  • 3 shallots, peeled and finely chopped
  • 800g carrots, peeled and grated
  • 2 granny smith apples, peeled, cored and grated
  • 50g golden sultanas
  • 150ml soured cream
  • 1 large egg yolk, beaten
  • 1 tsp clear honey
  • 1/4 tsp ground coriander     
  • 1/4 tsp ground cumin
  • salt and pepper
  • 150g brioche breadcrumbs
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Method

  1. Preheat the oven to 180ºC/350ºF/gas mark 4.
  2. In a large non-stick pan melt 20g of the butter and the olive oil and cook the shallots until soft. Add the carrot, apple and sultanas, and continue cooking for another 5-7 minutes, stirring all the time. Butter a medium baking tray and pour in the carrot mixture.
  3. In a mixing bowl, mix the soured cream, 50g butter which you have melted, the egg yolk, honey, coriander and cumin together. Season with salt and pepper. Pour the soured cream mixture over the carrot mixture in the baking tray.
  4. In a separate small frying pan brown the brioche breadcrumbs in a little more butter for about 2 minutes. Sprinkle on top of the carrot and soured cream mixture and bake in the preheated oven for about 25-30 minutes until golden brown.
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