Carrot cake

Method:

• First beat the butter with the sugar (the butter should ideally be at room temperature).
• Then gradually add the egg and the banana mashed with a fork (or just the eggs), the yoghurt, the orange juice and the grated carrot.
• Finally stir all the dry ingredients into the wet mixture step by step (flour, flakes, collagen, chopped nuts, salt, cinnamon, gingerbread spice, baking powder).
• Mix all the ingredients together thoroughly and pour the batter into a loaf tin (or another tin) lined with baking paper. Bake the base at 180 °C for about 45-50 minutes.
• When the cake has cooled after baking, take it out of the tin and decorate it with pistachio cream, chopped pistachios and chopped chocolate.