Vegan carrot and hazelnut sponge cake - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Vegan carrot and hazelnut sponge cake. Pastries, Room temperature, Vegan cuisine
Ingredients
- Carrots 0.5 kg
- Sunflower oil 0.125 l
- Soya drink 0.125 l
- Orange juice 0.25 l
- Plain flour 0.45 kg
- Raising agent 50.0 g
- Brown sugar 0.4 kg
- Hazelnuts 0.125 kg
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