250 g spelt flour
250 g carrots
1 teaspoons of yeast for vegan cakes
half a teaspoon of baking soda
100 g macadamia nuts
90 g whole cane sugar
100 g cashews butter
3 tablespoons of coconut oil
1 tablespoon of Cointreau
2 untreated oanges
1 pinch of salt
Wash the oranges and dry them. Grate the peel and set it aside, then squeeze the juice. Soak the flax seeds in 100 ml of orange juice for about 20/25 minutes.
Heat the oven to 200 ° C and cover with a baking paper an aluminum plumcake mold with high edges 26 cm long.
Pour the sifted flour with baking powder and baking soda into a large bowl. Add a pinch of salt, the carrots, peeled and grated in a medium-bore mandolin, and the grated rind of both oranges.
Finely chop the macadamia nuts in a mixer with sugar. Add the cashew butter, coconut oil, Cointreau and the remaining orange juice. Briefly operate the mixer, then pour the mixture onto the flour. Stir until a rather homogeneous mixture is obtained.
Spread the dough in the mold and bake for about 30-35 minutes, until the plum cake is golden on the surface. Let it cool on a dessert grill before slicing and serving.