Believed to have originated centuries ago, karask is a traditional barley bread that can be eaten as a side or—as in this recipe—topped with a cranberry cream sauce and enjoyed for dessert. The use of barley flour gives the bread a nutty flavor that complements many traditional Estonian dishes. The dessert version of the bread often uses carrot for added flavor. Recipe Serving: Serves 10–12
- 5 oz (150 g) carrot, finely grated
- 4 tsp (20 ml) butter, for sautéing
- 1 lb (450 g) sour cream
- 1 egg
- 1/2 tsp (2 ml) salt
- 3 Tbsp (45 ml) sugar
- 4 Tbsp (60 ml) butter, melted
- 3 1/2 oz (100 g) whole wheat flour
- 7 oz (200 g) barley flour
- 1/2 tsp (2 ml) baking soda
- 7 oz (200 ml) plain yogurt
- 1 1/2 oz (45 ml) sugar
- 3 oz (90 ml) cranberries
- 5 oz (150 ml) whipping cream
- Preheat oven to 350°F (175°C).
- Butter a 9 x 13 inch (23 x 33 cm) pan.
- Sauté grated carrot in butter, and let cool.
- Sift baking soda and flours together.
- Beat eggs, and add sour cream, sugar, and salt.
- Fold in the flour mixture.
- Fold the carrots into the flour mixture.
- Finally, add melted butter and carrots, and mix very well with the other ingredients.
- Pour the batter into prepared dish, and bake 35–40 minutes, until done in the middle.
- While the cake is baking, dissolve sugar in yogurt.
- Whip the cream until soft peaks form. Fold into yogurt
- Mash cranberries, and fold into the cream.
- Serve karask hot with cranberry cream sauce.
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