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Potted carrot cupcakes
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 463
  • Fat about 25g
  • Carbohydrates about 41g
  • Protein about 12g
This is needed
This is needed for 8 piece
Carrot cakes
  • 3 egg yolks
  • 80 g sugar
  • 1 pinch salt
  • 1 organic lemon
  • 250 g carrots
  • 1 pinch cinnamon
  • 50 g pecan nuts
  • 150 g ground almonds
  • 50 g white flour
  • 0.25 tsp baking powder
  • 3 egg whites
Crumble
  • 50 g butter
  • 1.5 tsp sugar
  • 100 g white flour
  • 2 tbsp chopped pistachios
To bake
  • 1 tbsp chopped pistachios
  • 8 marzipan carrots
Tools
  • 8 mini silicone plant pots (each approx. 100 ml), Baking paper , Baking tray, Bowl, Cooking spoon, Flat grater, Fork, Knife, Lemon grater, Lemon squeezer, Pan, Rubber spatula, Tablespoon, Teaspoon, Whisk, small bowl, Cutting board
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And that's how it's done
And that's how it's done
Carrot cakes
Beat the egg yolk with the sugar and salt until light and creamy.Grate the lemon, squeeze out the juice, peel the carrots, grate them finely.
coarsely chop the pecan nuts and mix everything with the cinnamon into the egg mixture.
Mix the almonds, flour and baking powder and add. Beat the egg whites until stiff, carefully fold into the mixture. Line the pots with baking paper. Fill the pots with the mixture.
Crumble
Melt the butter in a pan, leave to call. Mix the butter, the flour, pistachios and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots and pistachios.