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Pistachio Camilla Cake

Pistachio Camilla Cake

@taniago74_cucinapertutti

A delicious carrot cake enriched with pistachios, perfect for a snack or a special breakfast.

Difficulty: Easy
Cooking: 45 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Eggs3unit
  • Sugar200g
  • Carrots200g
  • All-purpose flour250g
  • Sunflower oil150g
  • Unsalted pistachios100g
  • Lemon juice30g
  • Lemon zest1unit
  • Baking powder1packet
  • For decoration:
  • White chocolate100g
  • Chopped pistachiosto taste

Preparation

  1. STEP 1 OF 8

    Finely chop the pistachios.

  2. STEP 2 OF 8

    Blend the chopped carrots with the oil until you get a cream.

  3. STEP 3 OF 8

    Whisk the eggs with the sugar and lemon zest until the mixture becomes light and frothy.

  4. STEP 4 OF 8

    Add the carrot cream, lemon juice, and chopped pistachios.

  5. STEP 5 OF 8

    Finally, add the sifted flour with the baking powder.

  6. STEP 6 OF 8

    Pour the mixture into a greased and floured 24 cm baking pan and bake in a static oven at 180 degrees for 40/45 minutes.

  7. STEP 7 OF 8

    Once cooled, melt the white chocolate in the microwave or in a bain-marie and pour it over the cake.

  8. STEP 8 OF 8

    Decorate with the chopped pistachios.

General Information

Storage notes

In the refrigerator or in a cool, dry place

More information

Keeps well for 2-3 days. Great to enjoy on its own or accompanied by a cup of tea or coffee.

Origin

Italia, Liguria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)322.75
Carbohydrates (g)33.4
of which Sugars (g)20.76
Fat (g)18.56
of which Saturates (g)3.58
Protein (g)6.46
Fiber (g)2.31
Sale (g)0.09
  • Proteins
    6.46g·11%
  • Carbohydrates
    33.4g·55%
  • Fats
    18.56g·31%
  • Fibers
    2.31g·4%