White chocolate blondies with cherries and carrots

Name: White chocolate blondies with cherries and carrots
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 glass (370 ml) Cherries; 300 g Carrots; 50 g white chocolate; 3 Eggs (size M); 120 g Sugar; 100 g ground almonds without skin; 75 g Flour; 2 coated Tsp Baking Powder; 1 pinch ground cinnamon; 7-10 Tbsp Salt; 50 g flaked almonds; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 glass (370 ml) Cherries
300 g Carrots
50 g white chocolate
3 Eggs (size M)
120 g Sugar
100 g ground almonds without skin
75 g Flour
2 coated Tsp Baking Powder
1 pinch ground cinnamon
7-10 Tbsp Salt
50 g flaked almonds
baking paper

Directions

1
Drain the cherries well. Peel and finely grate the carrots. Finely chop the chocolate. Beat eggs and sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Mix almonds, flour, baking powder, cinnamon and salt and stir in. Fold in the carrots at the end
2
Line a square ovenproof dish (approx. 22 x 22 cm) with baking paper. Put half of the dough into the baking tin. Spread cherries and chocolate on top and cover with the rest of the dough. Sprinkle the dough with flaked almonds and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-35 minutes
3
Take the cake out of the oven and let it cool down for about 15 minutes. Remove the cake from the tin and let it cool down on a cake rack. Whipped cream tastes good with it