Hazelnut cake and carrots
Instructions
Grease with butter a springform approximately 18 cm in diameter and cover with baking paper.
Mix butter and sugar in a bowl until you have a smooth cream.
Continuing to stir, add the eggs a little at a time.
Stir in a separate bowl, flour, cinnamon, nuts and carrots.
Add the mixture to the creamed butter and pour it into the mold.
Bake in hot oven at 180 degrees for 1 hour.
Ingredients and dosing for 8 persons
- 150 g of butter
- 150 g of sugar
- 150 g of flour
- 2 beaten eggs at room temperature
- 1/2 teaspoon of cinnamon
- 50 g of hazelnuts
- 175 g of chopped carrots
- To grease the mold:
- Butter