250g Carote
3 uova
100g farina di mandorle
100g succo d'arancia
80g olio di semi
180g zucchero a velo
200g farina
1 bustina di lievito
buccia grattugiata 1 arancia
pizzico di sale
Preparazione
Pelate le carote, prima grattugiatele e poi mettetele nel mixer assieme all’olio e al succo d’arancia, frullatele fino a ridurle quasi in crema. In una terrina, montate le uova con lo zucchero, unite la farina di mandorle, profumate con la buccia d’arancia ed unite un pizzico di sale, mescolate bene.
Incorporate le carote frullate e, sempre mescolando,
aggiungete infine la farina precedentemente setacciata con il lievito.
Versate il composto in stampi a semisfera di 7 cm di diametro, o in stampini per muffin, ed infornate a 180° per circa 20 minuti.
250g Carrots
3 eggs
100g almond flour
100g orange juice
80g seed oil
180g powdered sugar
200g flour
1 sachet of baking powder
grated peel 1 orange
pinch of salt
Preparation
Peel the carrots, grate them first and then put them in the mixer together with the oil and orange juice, blend them until they are almost creamy.
In a bowl, whip the eggs with the sugar, add the almond flour, scented with the orange peel and add a pinch of salt, mix well.Stir in the pureed carrots and, always stirring,finally add the flour previously sifted with the baking powder.
Pour the mixture into half-sphere molds of 7 cm in diameter, or into muffin molds, and bake at 180 ° for about 20 minutes.
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