Carrot Cake and Macha Tea Ice Cream

A strong cough forced me at home this weekend :( but today I could finally bake my favorite cake.

My best friend in the meantime prepared a super yummy macha tea ice cream.

Happy together

If you want to bake the Roberlina’s famous no butter carrot cake

you’ll need:

g 250  organic carrots

g 250 white sugar

g 250 almonds

6 eggs

6 spoons + 1 of flour

a small glass of rhum

little piece of butter for the pan

g 12 baking powder

Grate the carrots and mince the almonds.

Beat the egg yolks with the sugar then add the carrots, the almonds, the 6 spoons of flour, the rhum and mix all together.

Add the baking powder using a colander and mix powerfully.

Whisk the egg whites until stiff and gently add it to the main mixture using a wood spoon and looking at it with love.

Baste your cake pan (about 26 cm diameter) with a bit of butter and dust it with a spoon of flour. Shake out the surplus.

Pour the mixture in the pan and bake for 40 minutes at 200°C.#

Bon appétit :)

Photo by Manolo

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