Ingredients:
200g rye flour
150g carob flour
70g chopped hazelnuts
3 eggs
80ml olive oil
90g cane sugar
300ml orange juice, freshly squeezed
1 packet of baking soda
Preparation:
Mix the eggs with oil and sugar, then add the sifted two flours and baking powder. Gradually stir in the orange juice. Finally, the hazelnuts should be added.
Put into a baking pan and bake for 30-40 minutes depending on the shape.
I took a baking sheet, so the cake is relatively flat. With a smaller shape, the baking time is accordingly longer.
If you want to know more about the carob tree, you can read on here.
