It's time for an update to your carrot cake. This cake is served in a small pot and garnished with pistachio crumble.
Preparation time: 40 minutes
Baking: 25 minutes
Ingredients for Carrot Cake Batter:
- 2 egg yolks
- 60 g sugar
- 1 pinch of salt
- 1 tbsp lemon juice
- 220 g finely grated carrots
- 1/4 tsp cinnamon
- 50 g flour
- 1/2 tsp baking powder
- 2 egg whites (beaten until stiff)
- 50 g pecans
- 130 g ground hazelnuts
Crumble Ingredients:
- 50 g pistachio paste
- 25 g chopped pistachios
- 25 g flour
- 25 g fine rolled oats
12 marzipan carrots, 12 small terracotta pots (7 x 6 cm)
For 12 pieces
Instructions:
Mix together the egg yolks, sugar, salt and lemon juice and beat until light and fluffy. Finely chop the pecan nuts.
Add the carrots, pecan nuts and ground hazelnuts and stir well.
Add the flour and baking powder. Beat the egg whites until stiff and carefully fold them into the batter.
Line terracotta pots with baking paper (cut baking paper into small squares and crumple slightly).
Divide the batter among the terracotta pots.
For the Crumble:
Mix together all the ingredients in a bowl to form a crumbly paste. Spread it over the cakes.
Bake: At 180°C convection oven for approx. 25 minutes.
Line terracotta pots with baking paper (cut baking paper into small squares and crumple slightly).
Divide the batter among the terracotta pots.
For the Crumble:
Mix together all the ingredients in a bowl to form a crumbly paste. Spread it over the cakes.
Bake: At 180°C convection oven for approx. 25 minutes.
Let cool and place a marzipan carrot in the center of each pot.
Recipe by Lovleyfoody
