Carrot Piernik – 2

• This is a variation of my previous carrot piernik and I think even better.
• Demerara sugar is used, which is not really found in Poland, but you could used granulated sugar instead – should not make too much difference.
• The use of vegetable oil in this recipe would not have been possible until the early 20th century.
• The spelt flour that is used in this recipe is the flour of an ancient wheat grain – Triticum spelta.
• It has been cultivated since 5,000 BC.
• It is the precursor of modern wheat – Triticum aestivum.
• Spelt has a lower yield than modern wheat but it will grow in poor soil and many different regions.
• Spelt is thought to be easier to digest than modern wheat.
• Spelt makes this piernik extra nice
• You could use whole-wheat flour if you cannot find spelt.
• This piernik can be made at the last minute – it stays moist for 3-4 days.

Have you ever baked with spelt flour?

Ingredients

• 125ml sunflower oil
• 120g demerara sugar
• 2 eggs
• 150g spelt flour
• Grated zest of a small orange
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• Pinch of salt
• Pinch of pepper
• 1 teaspoon of baking powder
• 200g coarse grated carrots
• 50g chopped walnuts (optional)

Method

• Pre-heat the oven to GM4 – 180°C.
• Grease and line the base of a 20cm diameter tin.
• Mix together the flour, baking powders, spices, salt and pepper.
• Whisk together the oil, sugar, orange zest and eggs.
• Mix in the grated carrots.
• Mix in the flour mixture.
• Stir in the nuts.
• Pour the batter into the prepared tin.
• Level off the top.
• Bake for around 45-50 minutes.
• Dust with icing sugar when serving.