Slice of gluten-free carrot almond loaf cake

Ingredients

For 1 serving

• Carrots30 g
• Almond flour12 g
• Rice flour12 g
• Eggs15 g
• Brown sugar8 g
• Baking powder1 g
• Lemon zest1 g

Contains: nuts, eggs

Method

1. Preheat a conventional oven to 175 °C and line a loaf tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the loaf.
2. Peel and trim the carrots and grate them on the fine side of the grater; wash the lemon and grate the yellow zest.
3. In a bowl beat the eggs with the brown sugar using an electric whisk for 4–5 minutes, until pale, thick and leaving a trail when drizzled.
4. Add the carrots and lemon zest, then the almond flour, rice flour and baking powder, folding with a spatula from the bottom up so you don't knock the air out of the eggs.
5. Pour into the tin, level and bake for 45 minutes, until golden and a skewer in the centre comes out dry.
6. Let it cool completely in the tin before slicing: being gluten-free it is fragile while hot.