
Devices & Accessories
Gluten-free Carrot and Orange Cake
Prep. 25 min
Total 2 h
16 pieces
Ingredients
Sponge cake
-
butter for greasing
-
almonds200 g
-
buckwheat grains30 g
-
carrots in pieces250 g
-
medium eggs3
-
honey100 g
-
golden caster sugar100 g
-
fine sea salt1 pinch
-
orange thin peelings of skin only½
-
maize flour70 g
-
baking powder½ tsp
Topping
-
double cream250 g
-
orange liqueur1 - 1 ½ Tbsp
-
runny honey20 g
-
orange extra zest for garnish
Nutrition per 1 piece
Calories
247 kcal /
1036 kJ
Protein
6 g
Fat
18 g
Carbohydrates
14 g
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