🥤 Moist Nut Cake with Chocolate Glaze

Name: Moist Nut Cake with Chocolate Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots (200 g); 1 Apple; 300 g ground hazelnut kernels; 3 tsp baking powder; 200 g spelt flour Type 1050; 0.5 Organic Orange; 6 Eggs; 3 tsp beet syrup; 200 g Butter; 1 Pinch Cinnamon; 200 g Apple puree or apple sauce; 150 g Walnut kernels; 200 g Dark chocolate (min. 70% cocoa content); 1 tsp Coconut oil

344 kcal · 30 min · 4 servings

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Ingredients

2 Carrots (200 g)
1 Apple
300 g ground hazelnut kernels
3 tsp baking powder
200 g spelt flour Type 1050
0.5 Organic Orange
6 Eggs
3 tsp beet syrup
200 g Butter
1 Pinch Cinnamon
200 g Apple puree or apple sauce
150 g Walnut kernels
200 g Dark chocolate (min. 70% cocoa content)
1 tsp Coconut oil

Instructions

1. Peel the carrots and the apple and grate them finely. Mix the hazelnuts with the baking powder and the spelt flour. Wash the orange thoroughly with hot water, dry it, grate the peel and squeeze out the juice.
2. Separate the eggs. Beat the egg whites until very stiff. Beat the egg yolks with 2 tablespoons of orange juice, beet syrup and butter until frothy and stir in cinnamon, orange peel and apple puree into the carrot-nut mixture. Coarsely chop the walnuts and gently fold them into the batter with the egg whites.
3. Pour the batter into a bundt cake pan and bake at 180 °C (convection 160 °C; gas: level 2-3) for 50–60 minutes. Let the cake cool in the pan for about 30 minutes.
4. Meanwhile, coarsely chop the chocolate and melt it with coconut oil over a double boiler. Let it cool slightly.
5. Carefully loosen the nut cake from the pan and turn it out onto a cake rack. Cover it with the chocolate and let it cool completely for about 30 minutes.

Nutrition per serving

kcal: 344
Protein: 10 g · Fett/Fat: 25 g · Carbs: 21 g