Purple carrot cake with aniseed and soy topping
very easy
75 mins
75 mins
Ingredients
- 1 TEASPOON Aniseed seeds
- 350 g purple carrots
- 30 g Egg substitute powder
- 250 g Flour
- 3 deleted Tsp Baking Powder
- 100 g crushed almonds
- 275 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 1/2 TEASPOON Cinnamon
- 1/4 l Oil
- 100 g chopped almonds
- 30 g Pistachio kernels
- 200 g Spread like cream cheese, without milk from soya
- 100 g Icing sugar
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Roast the anise in a pan without fat, remove. Clean, peel and finely grate the carrots. Stir egg powder and 12 tbsp. cold water. Put flour, baking powder, ground almonds, sugar, aniseed, vanillin sugar, salt and cinnamon into a mixing bowl and mix well. Add oil and stir in. Add egg mixture and stir in. Add carrots and almonds to the dough. Put the dough into a greased springform pan (approx. 24 x 24 cm) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes (stick test). Cover cake with aluminium foil for the last 20 minutes if necessary. Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool
- 2
Chop the pistachios finely. Stir cream cheese and icing sugar until smooth, season with lemon juice. Remove the cake from the tin. Spread the cream loosely on the base and sprinkle with pistachios. Keep cake cold until serving
- 3
Waiting time approx. 1 hour
Nutrition Facts
420 kcal
39 g
27 g
5 g
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