Cake with carrots and apple
150 g of white flour
200 g of carrots
180 g of butter
a sachet of baking powder
125 g of chopped almonds
120 g of powdered sugar
a spoonful of cinnamon
two tablespoons of rum
Grate the carrots and spread them on a cloth. Cover them with another cloth and let them dry for an hour.
Work 150 g of butter with sugar. Incorporate 4 egg yolks and a whole egg.
Add the flour, baking powder, cinnamon, rum, almonds and carrots.
Gently add 3 whipped egg whites until stiff.
Grease a round hinged mold, pour the mixture and sprinkle the surface with plenty of brown sugar.
Bake at 180 degrees for an hour. Peel and slice the apple.
Cook it for a few minutes in a pan with the remaining butter, a tablespoon of brown sugar and a splash of rum.
Turn out the cake and distribute the apples on its surface.