Servings:
8
Prep time:
15
Cooking time:
50
INGREDIENTS
- - 300 g of carrots
- - 200 g of hazelnuts
- - 120 g of brown sugar
- - 60 g of wholewheat flour
- - 4 eggs
- - 0.50 lemon
- - 1 teaspoon of baking powder
- - salt
INSTRUCTIONS
- Beat for long time the egg yolks (set aside the egg whites) with the sugar to create a frothy and soft cream.
- Add the lemon juice to the cream, then stir in the flour already mixed with the yeast and a pinch of salt.
- Beat the egg whites until stiff; chop in a blender carrots and nuts. Then add the chopped ingredients to the dough and finish by joining the egg whites gently.
- Coat a cake from with baking paper, about 26 cm in diameter, fill with the mixture and bake at 180 ° C for 50 minutes.
