Carrot & Grana Padano cake
| Difficulty
Facile
|
Preparation  50 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
300 g carrots
250 g flour
50 g di spelt flour
50 ml skimmed milk
120 g brown sugar
80 g low-fat Greek yoghurt (0%)
1 packet baking powder
80 g Grana Padano
Zest of 1 organic hournge peel
Preparation
Peel and grate the carrots. Whisk all the ingredients together.
Pour the batter in a non-stick cake tin, lined with baking parchment.
Bake at 170°c for 35 minutes.
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