Carrot and almond kuglof
What I love about this cake is that it can stand for a few days covered with a cloth or foil (I keep it outside when it’s not too hot, it stays kind of softer to me, you can in the fridge) so breakfast is ready in the morning. In addition, it contains many modern words - gluten-free, sugar-free, white flour-free and if you want, it can be milk-free;)
- measure - a cup - as for yogurt or large for coffee
- Put the dry ingredients in one bowl and the wet ones in the other (you have previously melted the coconut oil). Preheat the oven to 180. Brush the kuglof well, then flour. I’ve been using it for all the pies lately. Stir in the dry ingredients with a whisk, then the wet ones. Slowly add the wet ones to the dry ones until you get a nice dough. Do not overdo the mixing. Put peeled and peeled carrots (medium to large) and an apple in a blender. Add them to the mixture as well.
- Pour into a kuglof mold and bake for 35 minutes or until the toothpick comes out dry. When you take out the cake, cover it with a clean and slightly damp cloth. Transfer it to a plate in ten minutes, it should fall out of the mold nicely. Serve with homemade cranberry jam with a bitter, sour taste and enjoy a fresh and relaxing morning! https://eatastelove.wordpress.com/2016/10/22/kuglof-of-mrkve-i-badema/