Cake with carrot, coconut and RinQuinQuin

Ingredients

70 g of coconut flour

60 g almond powder and pecan mixture

30 g unsweetened grated coconut

40 g cornflour

1 egg

3 grated carrots

50 g of blond cane sugar

50 g of brown sugar

100 g soft butter, melted

1 pinch of fine salt

1/2 teaspoon of baking soda

1 teaspoon of baking powder (baking powder)

1 teaspoon of pure vanilla extract

1 tablespoon RinQuinQuin

Preheat the oven to 180 ° C and butter a cake mold

In a bowl, mix the coconut flour, cornflour, baking soda and baking powder, set aside.

In another bowl, mix the grated carrots with the butter. Add the sugars, egg and vanilla, RinQuinQuin and a pinch of salt.

Mix the two together well.

Pour the dough into the mold, add the coconut and the mixture of almond and pecan powder

Bake the cake for about 45 minutes, or until the blade of a knife inserted in the middle comes out dry.

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.