1 First, boil 0.4 cup (10 cl) of water, plunge your unrolled zan rolls into it and leave off the heat, covered, to soften them.
2 In a large bowl, mix the flour and baking powder, add a pinch of fine salt then make a well in the center (fountain), pour in the sugar, cinnamon, then the 4 eggs beaten like an omelet and stir well.
3 Then add the oil, and finally with a wooden spatula the carrots and zan strips cut into tiny squares.
4 Leave to rest for 1 hour covered for the flavors to blend.
5 Preheat the oven to 355°F (180°C) (gas mark 6).
6 Pour your cake batter into a non-stick mold or flexipan, place in the middle of the oven and bake for 40 minutes.
7 As usual, pierce your cake in its center: the knife tip should come out dry and hot.
8 Serve your carrot cake, for example with a vanilla cream around it, and above all don't tell your friends what they're eating, let them guess!
Osmosis is key here. You let it rest for an hour before baking so the carrot releases its juice and the cinnamon spreads everywhere. At exactly 40 minutes at 180°C, you pierce the center of the mold: if the knife comes out dry, you're done. Not a minute more, or it will dry out. Here is the story of how zan was created:
In Uzès, the capital of licorice cultivation, the Lafont family grew the plant from the nineteenth century onwards. One day, their daughter, wanting a licorice stick, said to her mother: "Mom, I want some!"
Zan was born...
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