CARROT TEA-CAKE
Sift the flour with baking powder, grated nutmeg, cinnamon and clove powders into a mixing
bowl. Add salt and mix with a whisk until combined.
Heat the eggs and brown sugar to 45 °C / 113 °F over a water bath, stirring occasionally. Make
sure that the water does not boil much. Then remove the egg and sugar mixture from heat.
In a separate saucepan, melt the butter (1) to 45-50 °C / 113-122 °F. The same temperature of the
egg mixture and butter will ensure a smooth emulsion in the batter.
Add the egg mixture heated to 45 °C / 113 °F to the dry ingredients and mix until smooth.