Carrot and Almond Cake
Ingredients – Serves 8
- 300g peeled carrots
- 150g almonds or a mix of peeled almonds and hazelnuts
- 150g granulated sugar
- 4 eggs
- 50g 00 flour
- Zest of 2 lemons
- 1 sachet of baking powder
- Salt to taste
Method
Always in the mixer, blend the carrots cut into slices with the eggs.
Add the sifted flour with the baking powder and a pinch of salt to the rest of the mixture.
Pour into a 20 cm spring form tin lined with parchment paper and bake at 160 °C for 10 minutes.
Bring the temperature to 180 °C for 40 minutes and then let it cool down. Serve at room temperature.