Pineapple Carrot Cake
Almonds and walnuts provide a plus of valuable fatty acids and vitamin E; the two bioactive micronutrients protect heart and vessels. And the grated carrots in the cake help to keep vision intact in the dark by providing plenty of provitamin A for the eyes.
Instead of the fresh pineapple you can use glass or cans. Then choose fruit pieces that have been preserved naturally sweet, i.e. without added sugar.
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 122 mg | (3 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 pc fresh Pineapple (300 grams)
- 2 carrots (about 100 grams)
- 4 eggs
- 3 ozs sugar
- 5 ozs ground almonds
- 3 ozs Pastry flour
- 1 tsp Baking powder
- ½ tsp ground cinnamon
- 2 ozs Walnut
- 2 ozs Plum butter (sweetened)
- 1 Tbsp powdered sugar
Preparation steps
Peel pineapple and dice into small cubes. Rinse, peel and grate carrots on a box grater.
Separate eggs. Place whites in a bowl and beat with a hand mixer until peaks form. Gradually sprinkle in 40 grams (approximately 3 tablespoons plus 1 teaspoon) sugar and beat until stiff.
In a bowl, mix yolks and remaining sugar until creamy.
Mix ground almonds, flour, baking powder and cinnamon in a bowl.
Alternately fold flour mixture and beaten egg whites into egg yolk mixture with a whisk.
Chop walnuts with a large knife. Mix carrots, pineapple, plum jam and walnuts into the batter with a wooden spoon.
Line a baking sheet with parchment paper and spread the batter onto the paper with an offset spatula. Bake in preheated oven at 180°C (fan: 160°, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 20-25 minutes.
Using a tea strainer, sprinkle powdered sugar on the cake and let cool on a rack. Cut into pieces and serve.