Portions: 8 Difficulty: low
INGREDIENTS
- 80 grams of stone-ground einkorn wheat, type 2
- 250 grams of sugar or isomalt (the isomalt sweetens slightly less)
- grated rind of organic lemon
- 300 gr of almonds
- 300 grams of carrots
- 4 eggs
- half bag of baking powder for cakes
- 1 pinch of salt
METHOD
- Finely chop the almonds and carrots
- Separately, beat the sugar with the eggs and the lemon rind
- Combine the ingredients together
- Add the flour, baking powder and a pinch of salt
- Bake in a preheated oven for 10 minutes at 160 ° C and another 40 minutes at 180 ° C
- Once cooled, sprinkle with bitter cocoa
