John Myers
Ingredients for 1 servings:
- 100 g carrot(s)
- 100 g apple puree or one grated apple
- 130 g banana(s), very ripe
- 1 m.-sized egg(s)
- 80 g natural yogurt
- 60 g butter, liquid
- 1 vanilla pod(s)
- 1 pinch of salt
- 1 tsp lemon juice
- 130 g spelt flour type 630
- 1 tsp baking powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
for babies and toddlers
Not only my little ones love this cake, but it’s also a hit with many adults. It’s only about 1.5 cm thick, but it’s a good, healthy alternative for the coffee table. Preheat oven to 160°C fan/convection oven (175°C top and bottom heat). Finely grate or puree the carrot and banana (I use a blender). If using 100g of apples instead of apple puree, these also need to be grated. Whisk the melted butter with the egg and natural yogurt. Stir in the vanilla pod (alternatively, you can also use 1 sachet of vanilla sugar, but then the recipe will no longer be sugar-free), salt, spelt flour, baking powder, and lemon juice. Finally, add the prepared puree from step 2 and mix briefly and thoroughly. Grease a 20cm springform pan or line it with baking paper. Pour the batter into the pan, smooth it out, and bake for about 40 minutes. The finished cake is best kept in the refrigerator.
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