Juicy orange-beet cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and finely grate the carrots. Wash oranges, grate peel, squeeze juice. Grind the pistachios finely. Separate eggs. Beat egg whites, salt and 2 tablespoons of water until very stiff.

2. 2

   Add 90 g sugar and continue beating until the sugar is dissolved. Stir in the egg yolks. Mix almonds, pistachios, 1 tablespoon orange peel, flour, baking powder and carrots and fold into the egg mixture. Grease a saddle of venison dish (30 cm long; 1 litre capacity) and sprinkle with breadcrumbs. Pour in the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven and leave to rest for approx. 10 minutes, then turn out of the tin. Let it cool down for another 10 minutes, sprinkle with 4 tablespoons of orange juice and let it cool down completely. For decoration, wash kumquats, rub dry and cut into slices. Mix the remaining orange peel, kumquats and 2 tablespoons of sugar.

3. 3

   Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven and leave to rest for approx. 10 minutes, then turn out of the tin. Let it cool down for another 10 minutes, sprinkle with 4 tablespoons of orange juice and let it cool down completely. For decoration, wash kumquats, rub dry and cut into slices. Mix the remaining orange peel, kumquats and 2 tablespoons of sugar. Stir carefully from time to time. Decorate the cake with it before serving

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
140 kcal

CARBS
12 g

FATS
8 g

PROTEINS
4 g