Recipes by Marti

Ingredients

• 3 medium carrots, grated (use a medium grater)
• 120 g almond flour
• 80 g cake flour (type 00)
• 80 ml seed oil (e.g., sunflower oil)
• 120 g sugar
• 3 eggs
• 1 pinch cinnamon
• 1 pinch salt
• 1 sachet Pan degli Angeli baking powder
• Orange zest (and a little orange juice)

Instructions

1. Grate the carrots using a medium grater, then remove the excess water using a sieve or a paper towel.
2. Separate the egg yolks from the egg whites.
3. In a bowl, beat the egg yolks and sugar until you obtain a creamy mixture.
4. Little by little add:
5. almond flour
6. cake flour (00)
7. Pan degli Angeli baking powder
8. Then add the grated orange zest and a few drops of orange juice.
9. Mix until you obtain a smooth and homogeneous batter.
10. Add cinnamon if desired.
11. In a separate bowl, beat the egg whites with a pinch of salt until they reach a soft and fluffy consistency.
12. Add half of the whipped egg whites to the previous batter and mix until well combined.
13. Then add the remaining egg whites.
14. Do not mix too much, so that the batter keeps its light and airy texture.
15. Bake in a preheated oven at 170°C for 45 minutes, using static mode (top and bottom heat, no fan).