Ingredients
Eggs: 4
Courgette: 200g
Carrots: 2 (approx. 200g)
Large lemon: 1 (zest and juice)
Oranges: 2 (zest and juice)
Sunflower oil (or corn): 80ml
Potato starch: 40g
00 flour: approx. 300g
Baking powder for cakes: 1 sachet (16g)
Icing sugar: qs
Procedure
Prepare the carrots
Peel the carrots, wash them and cut them into small pieces.
Blend them in a blender with the seed oil until smooth.
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