Carrot-poppy seed box cake (diabetics)
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
16
- 200 g cleaned carrots
- 3 Eggs (size M)
- 120 g Butter or margarine
- 120 g Fructose
- 20 ml Orange juice
- 60 g ground poppy seed
- 100 g crushed almonds
- 80 g dark flour (type 1050)
- 2 coated Tsp Baking Powder
- 7-10 Tbsp Grease
- 10 (30 g) whole almonds with skin
Directions
- 1
Wash the carrots and grate finely. Put them in a tea towel and squeeze them out. Separate eggs. Beat the fat and 60 g fructose until foamy. Stir in the egg yolks one by one. Stir in 10 ml juice, carrots, poppy seeds and ground almonds. Beat the egg whites until stiff.
- 2
Mix flour and baking powder, alternating with the beaten egg whites and stir into the dough. Pour the dough into a greased box form (25 cm long; 1.5 l capacity). Bake in a hot oven (electric cooker: 175 ° C / gas: level 2) for 50-55 minutes. Halve whole almonds. Mix 60 g fruit sugar and 10 ml juice. Pour pour over the dough. Decorate with almonds
- 3
Per slice 190 kcal / 790 kJ. 1 BE. E 4 g, F 13 g, KH 12 g, (thereof 7.5 g fructose)
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