Carrots, chocolate and Rinquinquin Cake

Ingredients :

260 g spelt flour

1 tbsp baking powder

1 tbsp baking soda

1 pinch salt

10 g cinnamon

5 g Orange peel

80 g 70% dark chocolate

2 eggs

120 g olive oil

50 g apple purée

100 g coconut sugar

300 g grated carrots

150 ml Rinquinquin

30 g raisins

25 g coconut flakes

25 g walnuts

Method :

1. Preheat the oven at 175°C.

2. Mix all the dry ingredients together.

3. In a bowl, mix the oil, the apple purée and the sugar.

4. Incorporate the eggs to the dry ingredients, then the carrots and the Rinquinquin. Mix every thing together.

5. Add the raisins, the coconut flakes, the walnuts and the chocolate.

6. Pour the cake batter in a baking pan and cook in the oven for 30 to 40 minutes.

7. Let the cake cool down before eating.

Photo : Bambule Médias

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.