Broccoli and Carrot Chestnut Flour Savory Cake (gluten free)

3 large eggs
1 cup plus 2/3 cup Dowd and Rogers Italian chestnut flour, sifted
2 carrots, grated (about 4.5 oz)
Broccoli florets (about 5 oz)
3 tablespoons fresh herbs, parsley, and basil, chopped
1/2 cup minus 1 tablespoon whole milk
1/2 cup minus 1 tablespoon olive oil
1 tablespoon baking powder, sifted
Salt and pepper

Wash the broccoli and blanch them for 3 min in boiling salted water. Drain and rinse under cold water. Keep on the side. Preheat your oven at 350 F. Grease a bread rectangular pan. Peel the carrots and grate them. Keep on the side. Chop the herbs and keep. In a bowl, beat the eggs with the milk and oil (you can use a stand mixer if you have one). Add the flour and mix well. Add the carrots and herbs and mix. Season with salt and pepper. Add the baking powder and mix gently. Pour the batter in the pan and push in the broccoli florets. Cook for 50 minutes, or until the blade of a knife comes out clean. Let cool before unmolding on a cooling rack. Can be kept for a few days in plastic wrap in the fridge.