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.
If you want to bake the Roberlina’s famous no butter carrot cake
g 250 organic carrots
g 250 white sugar
g 250 almonds
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