Servings:
6
Prep time:
20
Cooking time:
35
INGREDIENTS
- - 80 g of buckwheat flour
- - 80 g of rice flour
- - 2 carrots,
- - 2 eggs
- - 1 orange
- - 50 g of raisins
- - 50 g of almonds
- - 50 g of honey
- - 25 g of brown sugar
- - ½ teaspoon of baking powder
- - 100 ml of pasteurized cow's milk, semi-skimmed
- - extra virgin olive oil
INSTRUCTIONS
- Get a tablespoon of grated zest and squeeze the juice of the orange. Then warm slightly and put the juice to soak the raisins.
- Grate the carrots well, then toss in the orange zest and the chopped almonds.
- Beat the eggs for a few minutes with the honey until the mixture is soft and fluffy. At this point add the rice flour sifted with the baking powder and then pour in slowly the buckwheat flour, softening the dough with the previously heated milk.
- Drain the raisins and stir in the mixture along with the grated carrots.
- Lightly oil and flour a mold in the shape of a dove (for want you can use a disposable mold for colomba).
- Transfer the mixture into the mold, sprinkle the surface with brown sugar and bake for 30-35 minutes at 170 ° C. Let the cake cool before serving it, possibly garnished with almonds and candied.
