ALMOND CAKE AND CARROTS

Posted by Rosa Rizzo on

 Ingredients for 1 cake

200 g of blend of natural fares for Torte Mulino Marello

50 g of potato starch

150 g of sugar

3 pieces of last lemon

300 g of carrots

100 g of peeled almonds

150 g of sunflower seed oil

3 eggs

1 baggie of yeast for sweets

Butter clarified q.b.

Proceedings

Preheat the oven to 180 degrees. Buttering and infarcting a mold for doughnut from 25 cm. Combine in the mixer the sugar, the lemon spleen, carrots and almonds and trite. Put the compound in a terrine and combine the oil, eggs, flour, starch and yeast and mix.

Transfer the dough into the mold and cook for 35/40 until lightly gilded.


0 comments

Leave a comment