Nut-apple-carrot Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine
- 200 g suar
- 4 egg (s)
- 1 tablespoon sugar beet syrup
- 1 tablespoon cinnamon powder
- 150 g nuts, round
- 3 carrot (s), grated
- 200 g flour
- 1 tablespoon baking powder
- 3 tablespoon milk
- 3 apples
- Fat for the shape
- possibly cake icing (chocolate-nut icing)
- possibly marzipan stars
- possibly powdered sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Beat the butter and sugar until frothy. Add the eggs and stir until smooth. Mix in the syrup and cinnamon, add the nuts and stir in the grated carrots. Mix the flour with the baking powder well and then gradually add to the dough.
- If the dough is too firm, add a little milk. The dough must not be too runny, but also not too firm. Peel the apples and cut into small pieces and fold into the batter. Grease a springform pan and distribute the batter well in it.
- Bake the cake in the preheated oven at approx. 180 ° C (convection) for about 70 minutes. After 50 minutes of baking, place a piece of aluminum foil over the cake, otherwise it will be too dark.
- To garnish, I covered the cake with a chocolate-nut glaze, then spread marzipan stars on it and sprinkled with powdered sugar.
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