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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
25 g chopped golden flax seeds, alternatively dark flax
2 untreated oanges
1 pinch of salt
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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.
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Heat the oven to 200 ° C and cover with a baking paper an aluminum plumcake mold with high edges 26 cm long.
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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.
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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.
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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.
