Carrot and Orange Cake
Source: https://www.meranermuehle.it/rcp_recipe/carrot-and-orange-cake
Baking/cooking time
45-50 Minutes
Difficulty
easy
Ingredients
For a 20/22 cm diameter cake tin
| 200 | g | Universal flour mix glutenfree |
| 250 | g | Carrots |
| 200 | g | Sugar |
| 80 | g | Erythritol (alternatively honey) |
| 100 | g | Peeled almonds bio |
| 3 | Eggs | |
| 1 | Orange, juice and zest | |
| 150 | ml | Vegetable oil |
| 8 | g | Baking powder |
| q.s. | Salt |
Preparation
- Peel and cut the carrots into small pieces. Put the carrots in a blender with the oil and blend until smooth.
- In a bowl, mix the eggs with the sugar until tripled in volume. Add the carrot and oil mixture. Sift the flours and add them to the mixture along with the baking powder. Add the juice and grated zest of the orange. Mix everything until smooth and without lumps. Add the chopped almonds and mix well.
- Pour the batter into a 20/22 cm diameter cake tin, previously lined with damp and squeezed parchment paper to prevent sticking.
- Bake at 170°C for about 45-50 minutes (it is advisable to do the toothpick test!). Let the cake cool before serving.
In collaboration with @dolceincucina_
Peeled almonds bio
Le mandorle pelate provenienti dalla coltivazione biologica del Molino Merano sono ideali per la cottura al forno o come spuntino salutare per una pausa. Grazie alle sue proprietà, la mandorla era apprezzata già nel Medioevo. Oltre a proteine di alta qualità e grassi vegetali con acidi grassi insaturi, la mandorla contiene anche numerose vitamine e minerali.
250 g
€7.40
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