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Chestnut and carrot squares
40 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 275
  • Fat about 19g
  • Carbohydrates about 20g
  • Protein about 5g
This is needed
This is needed for 24 pieces
Sponge mixture
  • 200 g butter, cut into pieces, soft
  • 150 g sugar
  • 0.25 tsp salt
  • 4 egg
  • 200 g white flour
  • 220 g frozen chestnut puree, defrosted, in pieces
  • 250 g ground hazelnuts
  • 1 organic lemon, use a little grated zest and all of the juice
  • 250 g carrots, finely grated
  • 2 tsp baking powder
  • 0.25 tsp cinnamon
Cream cheese frosting
  • 75 g butter, soft
  • 50 g icing sugar
  • 2 tbsp hazelnuts, sliced
  • 200 g double cream cheese
  • 1 loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Sponge mixture
Mix the butter, sugar and salt in a bowl. Using the whisk on a mixer, beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Stir in the chestnut puree, carrots, lemon zest and juice. Combine the nuts, flour, baking powder and cinnamon, mix into the sponge mixture. Transfer to the prepared tin.
To bake
Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Cream cheese frosting
Beat the butter and icing sugar until smooth. Stir in the cream cheese. Transfer the cream cheese frosting to a piping bag with a smooth, flat nozzle. Cut the cake into 24 squares, decorate with the cream cheese frosting, sprinkle with nuts.

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