Carrot and Almond Plumcake

The carrot and almond plumcake is a delicious and nutritious variation, perfect for an energizing and tasty breakfast or snack. Here is the recipe:

Ingredients

• 200 g of carrots (already peeled and weighed)
• 100 g of skinless almonds
• 180 g of granulated sugar
• 3 eggs
• 200 g of all-purpose flour
• 1 packet of baking powder
• 100 ml of seed oil
• Zest of 1 untreated orange
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. Take the carrots, wash, peel, and grate them finely.
3. In a mixer, grind the almonds until they are reduced to flour.
4. In a bowl, beat the eggs with the sugar until the mixture is frothy and light.
5. Gradually add the oil, continuing to beat to blend it well.
6. Add the orange zest and a pinch of salt to the egg mixture.
7. Incorporate the grated carrots and ground almonds.
8. Mix in the sifted flour together with the baking powder into the mixture and stir gently until the batter is smooth.
9. Pour the batter into a previously buttered or parchment paper-lined plumcake mold.
10. Bake for about 40-45 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
11. Let cool in the oven with the door ajar for 10 minutes, then remove from the oven and let it cool completely before removing from the mold and serving.

Curiosity

The carrot plumcake is a typically Anglo-Saxon dessert which over the years has also found a home in Italian cuisine. Almonds add a crunchy note and are typical of Italian pastry, especially in the South of Italy where traditional sweets rich in this nut are produced.

If you wish, you can further enrich the plumcake by adding cinnamon or nutmeg for a spicy touch. Or, you can include chocolate chips in the batter for an even more indulgent flavor.