The carrot and almond plumcake is a super soft pantry cake perfect for both snack and breakfast, ideal for the whole family or for lovers of homemade desserts that remind you of what grandma used to make.
I hope you like it, once again I suggest you try the recipe and as always I look forward to your feedback on my Instagram profile @isaporidicasa.
OTHER SIMILAR RECIPES:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 13 1/2 oz carrots
- 1/2 cup sunflower oil
- 3 eggs
- 1 orange zest (grated)
- 1 packet baking powder
- 1/3 cup potato starch
- 7/8 cup sugar
- 1 tbsp rum
- powdered sugar
- almonds
Tools
- Plumcake Mold 10.6 inches
- Food Processor
- Bowl
PREPARATION OF THE CARROT AND ALMOND PLUMCAKE
Clean the carrots by scraping the outer part with a knife, cut into slices and place in the food processor
Add the sunflower oil, grated orange zest, and tablespoon of rum and blend for about 5 minutes until creamy
Crack the eggs into the food processor
Blend again until creamy
In the bowl, mix the all-purpose flour with almond flour, potato starch, and baking powder
Add the previously prepared carrot mixture to the flours
Carefully mix with a spatula until the ingredients are well combined
Pour the mixture into the buttered and floured plumcake mold, level with the spatula and decorate the surface with almonds. Bake in a preheated oven at 338°F for about 50 minutes, perform the classic toothpick test to ensure it’s cooked, remove from the oven and let cool before removing from the mold. Dust with powdered sugar and serve. Enjoy your meal!
