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Oil from Cereal and Fruit

- DESSERT - All Recipes

Carrot cake

INGREDIENTS:

300 g carrots,
6-7 dessertspoons Olys - oil from cereal and fruit,
1/2 dessertspoonful ground vanilla,
juice of one lemon,
1 pinch of salt,
150 g chopped hazelnuts,
250 g corn malt,
25 g fresh baker’s yeast,
320 g semi-wholemeal flour,
oil for greasing the tin,
flour,
corn malt.
 

PREPARATION:

Use the food processor to mix together the cleaned carrots, Olys, vanilla, lemon juice and a pinch of salt. Then add the other ingredients: hazelnuts, malt and the yeast dissolved in 10 dl of warm water. Next add the flour and continue to process until a heavy dropping consistency is obtained. Grease the tin and dust with flour, pour in the mixture and leave to rise in a warm place for about an hour; bake at 190°C for 30-40 minutes, brushing with the malt diluted in water when it comes out of the oven.