Chapter Text
24 carrat cake
I thort this wood be a pure gold cake. But it terns out alchemee turns stuff into gold, not cooking wiv carrits.
But its a gud cake, and my Gramma lieks it.
24 carrits (less if yor carrits is big)
4 eggs
Apple sider vinegger
Flower
Ginger
Cinnamon
Nutmeg
Cardamom
Brown shuger
Peecans (or wall nuts)
Oyel
Hunnee
Kreem chees oar crem fraysh
Korn flauwa
Lemin juuus
For the kayk
Wash, top and tale the carrits. If they're biggies, peel em or the skin’ll be bitta.
Great the carrits fine and mix wiv honnee, oil, and spysez. Set aside to mas-a-raet while cooking the other bits.
Toast the pecans in a fryn pan until they smell super good. Let cool.
Sift flaur into boll.
Separate eggs, add yolks to carrit mix.
Mix the carrit stuff until all smooth. Then add in the flour and mix togevver. If it's too thick, add sum milk or Ginger beer.
Smash up pecans. Add half to carrit mix.
Add vinegar to egg whites to a Very clean boll. Whip until fluffy, fold into the carrit mix carefully.
Bake in the oven until (cleen, unused) tooth-pick comes out clean.
For the I sin:
Maek a roo wif the korn flauwa an’ Milk, allow to cool.
Mix in hunnee, lemin joos and cream chees to taste.
Whip until fluffed. Cool until thick.
Cut cake into top and bottim haaves.
Spred half into the middle, and half on top of the cold cake. Add the rest of tha toe-sted nuts to the top.
If the cake is too dry when yu cut it open, thin out some Sweetened Condensed Milk and drizl it on the cake before adding the icing.
Seal in cake keeper and keep cold in the larder.
Then take it to Grandma's house for tea in the morning. The flavour will be extra good the next dae.