Slice of carrot and almond cake with milk

Ingredients

For 1 serving

• All-purpose flour20 g
• Almond flour10 g
• Carrots40 g
• Eggs15 g
• Sugar10 g
• Sunflower oil4 g
• Baking powder2 g
• Reduced-fat milk150 ml

Contains: gluten, lactose, nuts, eggs,

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion cake (about 24 cm tin) multiply them by 8, except the milk. Line the tin with wetted and wrung-out baking paper.
2. Wash, peel and top and tail the carrots, then grate them finely.
3. In a bowl beat the eggs with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy; pour in the sunflower oil in a thin stream, still whisking.
4. Add the carrots, then the plain flour sifted with the baking powder and the almond flour, and fold in with a spatula until evenly mixed.
5. Pour into the tin, level it and bake for about 40 minutes, until golden and a skewer pushed into the centre comes out dry; the carrots keep it moist, so don't bake it any longer.
6. Leave it to cool in the tin for about ten minutes, then turn it out and serve a slice with the milk, cold or heated until it steams.