Work the eggs at room temperature with the sugar until you obtain a light and frothy mixture.
Add the oil in a stream, continuing to whisk, then with a spatula incorporate the plantain flour, the ground almonds, the salt and the baking powder a little at a time.
Add the finely grated carrots and the vanilla extract and mix well.
Add the muesli and mix all the ingredients together.
Oil a 20-24 cm ring mold, sprinkle the bottom with flaked almonds and more muesli.
Pour the mixture into the mold and bake in a preheated fan oven at 180°C for 30-35 minutes, checking for doneness.
Ring mold
Spatula
Electric whisk
Store in an airtight container for 2-3 days.
Suitable for people with celiac disease and gluten intolerance.
Italia, Emilia Romagna
| Energy (kcal) | 258.52 |
| Carbohydrates (g) | 32.49 |
| of which Sugars (g) | 20.15 |
| Fat (g) | 11.86 |
| of which Saturates (g) | 1.42 |
| Protein (g) | 8.61 |
| Fiber (g) | 3.67 |
| Sale (g) | 0.32 |
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