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Ingredients
Eggs: 4
Courgette: 200g
Carrots: 2 (approx. 200g)
Large lemon: 1 (zest and juice)
Oranges: 2 (zest and juice)
Sunflower oil (or corn): 80ml
Potato starch: 40g
00 flour: approx. 300g
Baking powder for cakes: 1 sachet (16g)
Icing sugar: qs
Procedure
Prepare the carrots
Peel the carrots, wash them and cut them into small pieces.
Blend them in a blender with the seed oil until smooth.
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Whisk the eggs
In a large bowl, crack the eggs, add the sugar and whisk with an electric mixer until light and fluffy.
Combine liquid and aromatic ingredients
Add the carrot puree to the egg and sugar mixture.
Add the grated zest and the lemon and orange juice.
Incorporate the powders
Sift together the flour, potato starch and baking powder.
Gradually add the powders to the mixture, stirring with an electric mixer until the batter is smooth and even.
Prepare the
tin Butter and flour a donut tin (or use a round cake tin).
Cooking
Pour the batter into the tin and level the surface.
Bake in a static oven preheated to 180°C for 45-50 minutes. Check the doneness with a toothpick: if it comes out clean, the cake is ready.
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Remove from the oven and decorate
Leave the cake to cool in the tin before removing it.
Once cool, sprinkle with icing sugar.
Helpful hints
Alternative tins: You can use muffin tins to make individual portion treats (reducing the cooking time to around 20-25 minutes).
Variations: Add cinnamon, vanilla or cardamom to enrich the flavour. Or try chocolate chips or flaked almonds in the batter.
Storage: The cake will stay moist for 3-4 days when stored under a cloche or in an airtight container.
Enjoy!
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