Strawberry-Carrot Cake with Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,609 cal. | (172 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 151 g | (130 %) | ||
| Carbohydrates | 459 g | (306 %) | ||
| Sugar added | 202 g | (808 %) | ||
| Roughage | 48.2 g | (161 %) |
| Vitamin A | 6.2 mg | (775 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 52.6 mg | (438 %) | ||
| Vitamin K | 103.4 μg | (172 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 594 μg | (198 %) | ||
| Pantothenic acid | 9.2 mg | (153 %) | ||
| Biotin | 117.4 μg | (261 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 327 mg | (344 %) | ||
| Potassium | 4,491 mg | (112 %) | ||
| Calcium | 698 mg | (70 %) | ||
| Magnesium | 594 mg | (198 %) | ||
| Iron | 24.9 mg | (166 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 1,575 mg | |||
| Complete sugar | 305 g |
Ingredients
- Ingredients
- 300 grams carrots
- 5 egg yolks
- 200 grams sugar
- 2 tsps grated Lemon peel
- juice of lemons
- 150 grams ground peeled almonds
- 200 grams Pastry flour
- 2 tsps Baking powder
- For covering
- 500 grams Strawberries (beautiful, equally large)
- 250 milliliters brighter Grape juice
- 1 packet brighter Pie glaze
- 3 Tbsps Apricot jam
- 50 grams finely chopped Pistachio
Preparation steps
Peel and very finely grate the carrots. Separate the eggs. In a mixing bowl, beat the egg yolks with sugar, lemon zest and juice until thick and fluffy, then stir in grated carrots.
Preheat the oven to 180°C (approximately 350°F). Line the bottom of a 10-inch springform pan with parchment paper. In a bowl, whisk together the ground almonds, flour and baking powder and fold into the carrot mixture. Pour batter into the lined pan and bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in the pan on a wire rack, then run a spatula around the cake and invert onto a cake plate.
For covering: Rinse, hull, pat dry and halve the strawberries and arrange the strawberries on top of the cake. Prepare the glaze with the juice according to package directions and spread the filling over the strawberries. Heat the apricot jam in a small pan, strain any bits through a sieve and spread the jam on the sides of the cake and pat the pistachios on the jam.
