Carrot and Pistachio Marble Cake

Name: Carrot and Pistachio Marble Cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 200 g Carrots; 75 g Pistachio kernels (without skin); 200 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 125 g Double cream cream cheese; 50 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

200 g Carrots
75 g Pistachio kernels (without skin)
200 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
3 TABLESPOONS Milk
125 g Double cream cream cheese
50 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Peel, wash and finely grate the carrots. Grind pistachios finely in the universal chopper. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
2
Halve the dough, stir in one half of the carrots. Set aside 1 tsp. pistachios. Stir the remaining pistachios into the second half of the dough. Pour the carrot dough evenly into a greased, flour-spread Savarini tin (ring tin 1.4 litres capacity). Spread the pistachio dough evenly on top and marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a cake rack, leave to cool in the tin for approx. 45 minutes, turn over, put back into the tin and leave to cool. Stir cream cheese, icing sugar and lemon juice until smooth and fill into a piping bag with a small star-shaped spout.
3
Spread the pistachio dough evenly on top and marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a cake rack, leave to cool in the tin for approx. 45 minutes, turn over, put back into the tin and leave to cool. Stir cream cheese, icing sugar and lemon juice until smooth and fill into a piping bag with a small star-shaped spout. Place the cake on a cake plate, decorate with small tuffs and chill for approx. 30 minutes. Sprinkle with the rest of the ground pistachios before serving
4
waiting time approx. 1 1/2 hours