Upside-down carrot and peach cake
Dessert
Cooking without waste
Ingredients
serves 4
scraps from a juicer (or centrifuge) of 2 carrots and 2 peaches (or apricots), 250 g of yogurt, 100 g of rice flour, 70 g of almond flour, 70 g of cornstarch, 16 g of natural baking powder, 90 g of brown sugar, 2 tablespoons of whole muscovado sugar, 50 g of organic rice (or sunflower) oil.
Preparation
Pour the rice flour and almond flour, cornstarch, baking powder, and brown sugar into a bowl and mix. Add the yogurt and oil, continuing to stir until you obtain a smooth and homogeneous cream.
Transfer the carrot and peach (or apricot) scraps to a pan – in winter you can replace the fruit with apples or pears –, one tablespoon of muscovado sugar, two tablespoons of water, and caramelize for a few minutes.
Line the cake pan with parchment paper, sprinkle the bottom with the other tablespoon of whole cane sugar, pour in the caramelized fruit scraps and then the cream mixture. Bake at 180°C for 40 minutes (10 minutes less with apples or pears). Allow to cool and turn the cake out onto a serving plate.
one hour and fifteen minutes, plus cooling
