Petits carrés aux épices façon carrot cake

In Asia
so elegantly refined

Recipe: Spicy squares à la Carrot Cake

Ingredients for 6 people:
150 g carrots
2 eggs
80 g La Perruche cassonade
1 orange
5 g ground cinnamon
Pinch of table salt
5 cl oil
30 g flour
100 g ground almonds
8 g of baking powder
50 g walnuts

Beat the eggs with the cassonade. Add the oil, the zest and the juice of the orange. Add the ground almonds, flour, baking powder, cinnamon and salt. Mix, add the grated carrots and the chopped walnuts.
Fill a mould to three-quarters full, then place in the oven at 200°C (gas mark 7) for 20 minutes.

Tip from the chef:
Serve these cakes with an imperial tea and La Perruche irregular lumps.

In Latin America