Strawberry-Carrot Cake with Pistachios

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Average: 5 (2 votes)
(2 votes)
Strawberry-Carrot Cake with Pistachios
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
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
How healthy are the main ingredients?
StrawberrycarrotsugaralmondPistachiolemon

Preparation steps

1.

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.

2.

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.

3.

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.