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Carrot and chestnut cake
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr 10 mins
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Ingredients
for
1
- Ingredients
- Fat (for the mold)
- 200 grams carrots
- 200 grams blanched Chestnuts
- 250 grams Pastry flour
- 2 tsps Baking powder
- 1 tsp Ground cinnamon
- 1 tsp ground ginger
- 150 grams sugar
- 3 eggs
- 150 milliliters vegetable oil
- 1 organic Orange (zested and juiced)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking pan. Peel the carrots and grate. Coarsely chop the chestnuts.
2.
Combine the flour, baking powder, cinnamon and ginger in a large bowl. In a separate bowl, whisk the sugar and eggs for 5 minutes, until foamy. Mix in the dry ingredients, oil and 50 ml (approximately 1/4 cup) orange juice and mix until just combined. Fold in the carrots and orange zest.
3.
Fill the prepared baking pan with batter and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly, remove from the pan and transfer to a wire rack to cool completely.
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