Pound Cake with Carrots and Hazelnuts

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Pound Cake with Carrots and Hazelnuts, classic recipe review without the use of butter or other added fats: light and extraordinarily delicate flavor.

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More infoPound Cake with Carrots and Hazelnuts

Ingredients: Italian Wheat flour, Carrots (18%) brown Cane Sugar, Hazelnuts variety Tonda Gentile Trilobata grown in Piedmont (15%), fresh Eggs cat. A from range hens, inverted brown Cane Sugar, Corn Starch from organic farming, Potassium Tartrate extracted from Grapes, Sodium Bicarbonate, Bourbon Vanilla.

Package: transparent sachet coupled polyamide/polypropylene for food.

Weight: NET WT 17,64/10,58 oz (500/300 g)

Shelf life: 7 weeks from the protective atmosphere packaging date. Without preservatives, keep in a dark cool place after opening. We recommend storage in the refrigerator +4°C during summer. Eat within a few days after opening.

Produced, packaged and sold online by Farm Baldaiassa - Cortazzone (AT) Italy

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Pound Cake with Carrots and Hazelnuts

Pound Cake with Carrots and Hazelnuts