Cake with pistachios, carrots and white chocolate

Cake with pistachios, carrots and white chocolate

For the cake:

300g carrots, peeled

150 gr sugar

150g unsalted pistachios

40 grams of white flour

4 eggs

1 teaspoon baking powder

1 organic lemon

For the Frosting:

100 grams of white chocolate

20g butter

1 tablespoon limoncello

1 organic lemon

Preparation:

Peel the pistachios, with the mixer chop adding sugar and lemon zest, then pour into a bowl.

Cut the carrots into slices and chop with the mixer together with the eggs and a pinch of salt.

Unite the two mixtures and add the flour and baking powder sifted.

Pour the mixture into a mold of 22 cm in diameter and bake at 160 ° C for 10 minutes, then increase the temperature to 180 ° C and bake for another 35 minutes.

Meanwhile melt the chocolate in a double boiler with the butter and the grated lemon rind.

When the cake has cooled, remove it from the mold, add the limoncello cream and spread on the surface of the cake immediately.

Let cool in the fridge and serve decorate as desired.

Preparation time: 30 minutes

Cooking time: 45 minutes

Difficulty: Easy

Chef's advice

If you do not like the limoncello can make a glaze "soft", with the juice of half a lemon instead of liquor and proceed following the recipe.

If you prefer, you can pour the batter into pudding molds, as in the photo.

I suggest you match this cake a Albana di Romagna Spumante Dolce.