Rustico I love you – Torta integrale di carote con mandorle e mirtilli rossi

Ormai non ve lo dico nemmeno più quanto per me la colazione sia sacra: datemi una torta di mele, una torta semplice che più semplice non si può, dei muffins, biscotti, una crostata, pure dei grissini da sbriciolare nel latte, ma datemi qualcosa! Io senza ci muoio, ma per davvero.

Però, se devo scegliere, ho un debole per tutto ciò che è rustico, con farine antiche o macinate grossolane e zucchero di canna scuro, per esempio. E conosco esattamente qualcuno che ha gusti molto simili ai miei, tanto che quando pubblica qualcosa di dolce, prima o tardi quel qualcosa finisce anche qui sul mio blog: parlo della mia adorata Marina di La Tarte Maison che un paio di mesi fa mi aveva stregato con la sua torta integrale di carote e mandorle, una ricetta presa dall’ultimo libro di Rossella Venezia, All’ombra dei mandorli in fiore, uno di quei libri che ho in wishlist forse da prima che uscisse, e che alla prima occasione buona saranno miei.

La torta è esattamente come piace a me, rustica (grazie alla farina integrale Antiqua, macinata a pietra), scura e dolce al punto giusto (per lo zucchero di canna campesino, di un marrone intenso): le mandorle, i mirtilli rossi e le carote ci sono, ma non si riconoscono singolarmente, si uniscono alla perfezione in una torta dal gusto delicato ed equilibrato che vi farà innamorare.

Da provare, spazzolare e rifare, all’infinito.

Torta integrale di carote e mirtilli primo piano

Torta integrale di carote con mandorle e mirtilli rossi

Di Pubblicata:

  • Resa: una ciambella di 26 cm di diametro
  • Preparazione: 20 minuti
  • Cottura: 45 minuti
  • Pronta In: 1 ora 5 minuti



  1. Tritate finemente le mandorle, quindi grattugiate le carote. Mescolate e tenete da parte.
  2. Sbattete con le fruste lo zucchero e l’olio; aggiungete quindi le uova una alla volta e continuate a sbattere.
  3. Setacciate la farina, il lievito, il bicarbonato e il sale e uniteli al composto di uova continuando a lavorare l’impasto con le fruste.
  4. Ora aggiungete il composto di mandorle e carote, i mirtilli grossolanamente tritati e mescolate con una spatola o un cucchiaio di legno.
  5. Pre-riscaldate il forno a 160°C. Imburrate e infarinate uno stampo a ciambella (diametro 26 centimetri) e versateci l’impasto.
  6. Infornate in forno già caldo e cuocete per 45/50 minuti (fate la prova stecchino). Sfornate, lasciate raffreddare e sformate.


Torta integrale di carote e mirtilli

59 pensieri su “Rustico I love you – Torta integrale di carote con mandorle e mirtilli rossi

  1. In effetti notavo anche io che sui dolci ci sono due scuole di pensiero, forse anche di più a dire il vero, ma queste “rustiche” sono molto femminili e piacciono molto a chi ha una certa idea della cucina. Sanno di sano e di genuino e vanno sempre bene.


  2. La tua fiducia va premiata!!! Alla prima occasione una speciale dotazione di olio al limone come premio fedeltà 😉

    E’ bello sapere che anche tu confermi l’armonia di questa torta dove tutto è talmente fuso bene che ne mangeresti un quintale a colazione, perché anch’io come te senza colazione sono a terra!

    PS: ti adoro anche io, te l’ho già detto?!

  3. All’appello un’altra che adora le colazioni e soprattutto quando c’è qualcosa di rustico e semplice da accompagnare allo yogurt e al caffè. Mi preparo torte e ciambelle di ogni tipo, biscotti e brioche di ogni forma. Se poi trovo qualcosa preparato con frutta, zucchero di canna e farine integrali, letteralmente mi precipito in cucina a organizzare tutti gli ingredienti e a mettermi in opera 🙂

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