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Halloween Menu: Carrot cake accompanied by seasonal oranges and strawberries

IngredientsCastillo de Canena - halloween - dessert carrot cake

225 g of grated carrots

150g brown sugar

200 g flour

1 teaspoon of baking

3 eggs

50g butter + a certain amount to spread in the mould

1 & ½  teaspoon cinnamon

Pinch of nutmeg

50g grated coconut

45 ml Castillo de Canena Family Reserve Arbequina

Castillo de Canena Family Reserve Picual

Preparation

Beat the sugar with the eggs, adding the butter cream. Gradually add Castillo de Canena Family Reserve Picual extra virgin olive oil. Add the flour, carrot, coconut, cinnamon, nutmeg and baking powder.

Pour into a baking pan, previously buttered.

Bake in the oven at 180 degrees for 30 to 35 minutes, taking care that only the top is browned.

Remove from its mould and serve with …

Oranges & strawberries with Castillo de Canena Family Reserve Arbequina and cinnamon

1/2 Kg of oranges

1/4 kg of strawberries

Ground Cinnamon

Sugar to taste

Castillo de Canena Family Reserve Arbequina

Cut oranges and sliced ​​strawberries. Place on a plate and sprinkle the sugar and ground cinnamon. End with Family Reserve Arbequina EVOO.

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