It’s so hot that I didn’t bake for ages but today I wanted to prepare a little surprise so I bravely switched on my oven and convinced myself that, in the end, it wasn’t so hot…(30°C outside my tiny kitchen – can’t imagine how many degrees it is inside!!!)
I prepared a few mini carrot and almond cakes so here you have the recipe quantities for 6-7 mini cakes.
100 gr Chopped Almonds
100 gr Carrots
100 gr Brown Sugar
The zest of 1/2 Lemon
30 gr Flour
1/2 Yeast sachet
A pinch of Salt
A few sliced Almonds and Icing sugar for decoration
Put the lemon zest and the sugar in a mixer to create a powder. Add the carrots slowly inside your mixer and blend it again leaving the carrot bits a bit rough.
Add the 2 eggs inside the mixer and spin it for 20-40 seconds before adding all the other ingredients.
Mix everything and add the yeast at the end.
When you finally have a nice cream with some carrots and almonds bits, you can add some almond slices and stir gently before pouring the mix inside a few muffin moulds.
I decorated mine with some almond slices before baking them.
Let the mini cakes cool down and sprinkle them with some icing sugar!