Finely blend the Brazil nuts in a food processor, beat the eggs with the maple syrup until frothy.
Finely grate the carrots and apples, mix with buttermilk, cornstarch, eggs and Brazil nuts. Pour everything into a baking pan and bake at 170 °C top and bottom heat for about 40 minutes.
Remove the cake from the oven, let it cool a bit and cut it into small pieces.
Related Recipes:
Pumpkin Spice Cake with Maple Syrup CreamFor the pumpkin spice cake, preheat the oven to 180 °C. Grease a rectangular shallow baking pan (20 x 30 cm)...
Tarte Flambée with Red Young Onion, Brie and Brazil NutsFor the dough, knead together flour, egg yolks, salt, water and 4 tablespoons olive oil. Form into a ball...
Baked Apples with CranberriesPreheat the stove to 200 °C. Core the apples generously from the stem end without cutting them open. Cut off...
Carrot JamBring almond kernels to a boil with water, drain, squeeze out of shell and chop preferably in a compact...
Carrot Walnut CakeFor the carrot-walnut cake, preheat the oven to 160° hot air. Wash the carrots, peel if necessary and grate...
Carrot Hazelnut CakePeel carrots and grate finely. Beat the egg whites until firm. Beat the egg yolks with the sugar and butter...
PanettoneA simple but delicious cake recipe: For the Dampfl, knead all the ingredients together intensively except the...
Apple and Carrot Cake According to Helmut TannerPreheat the oven to 50 °C . Spread a baking sheet with parchment paper beforehand, taken out for this...
Country Cookie Apple CrumbleFor the Country Biscuit Apple Crumble, preheat the electric oven to 225 degrees top heat. Peel apples, cut...
Carrot CakePaper cups (7-8 cm ø, 30 pieces) can be used for baking. Prepare: Put 3 paper cups inside each, place on a...