Carrot Cake with Orange Marmalade

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Carrot Cake with Orange Marmalade
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Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
4698
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie4,698 cal.(224 %)
Protein95 g(97 %)
Fat276 g(238 %)
Carbohydrates458 g(305 %)
Sugar added264 g(1,056 %)
Roughage38.2 g(127 %)
Vitamin A6.4 mg(800 %)
Vitamin D9.3 μg(47 %)
Vitamin E73.4 mg(612 %)
Vitamin K105.4 μg(176 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂1.7 mg(155 %)
Niacin28.4 mg(237 %)
Vitamin B₆2.7 mg(193 %)
Folate549 μg(183 %)
Pantothenic acid6.1 mg(102 %)
Biotin251.3 μg(558 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C111 mg(117 %)
Potassium4,050 mg(101 %)
Calcium705 mg(71 %)
Magnesium542 mg(181 %)
Iron17.1 mg(114 %)
Iodine54 μg(27 %)
Zinc11.5 mg(144 %)
Saturated fatty acids75.6 g
Uric acid168 mg
Cholesterol1,310 mg
Complete sugar349 g

Ingredients

for
1
Ingredients
300 grams carrots
5 eggs
150 grams sugar
1 generous pinch salt
1 organic Orange (zested and juiced)
200 grams ground Hazelnuts
60 grams chopped Hazelnuts
150 grams Pastry flour
100 grams melted butter
100 grams Orange marmalade
100 grams powdered sugar
1 tsp lemon juice
How healthy are the main ingredients?
carrotsugareggsaltOrange

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection. Line a baking pan with parchment paper.

2.

Peel the carrots, trim and grate. Separate the eggs, beat the egg yolks with 1/3 of the sugar, the salt, orange juice and orange zest until fluffy. Beat the egg whites until foamy. Continue beating, sprinkling in the remaining sugar, until thick and glossy. Combine the nuts and flour and fold in. Add 1/3 of the egg whites and butter then fold in the remaining egg whites. Transfer to the prepared pan, smooth the surface and bake until golden brown, about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool briefly, carefully remove from the pan and let cool completely.

3.

Cut the cooled cake in half horizontally. Spread the orange marmalade over the cake base and top with the top cake layer. Mix the powdered sugar with the lemon juice until thick, transfer to a piping bag and use to decorate the cake. Cut into pieces and serve in a chocolate cup, if desired. 

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