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Carrot marzipan cake

updated

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Ingredients for 1 servings:

  • 400 g ground almonds
  • 18 pieces almond(s), bitter, with ground
  • 650 g millet, cooked, cold, 200 g raw,
  • 8 eggs
  • 200 g cane sugar
  • 1 pinch of salt
  • 1 ½ tsp baking powder
  • 150 g corn, ground
  • 4 cl rum, 54%
  • 400 g carrot(s), finely grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free + dairy-free + own recipe

Mix all ingredients, from almonds to rum, thoroughly, and finally stir in the carrots. Pour into a 26cm round baking dish lined with baking paper. Bake in a cold oven at approximately 140°C (convection oven) for approximately 80 minutes. Check with a needle for freshness.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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