Chestnut and carrot squares
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- Preparation:
- Total:
- Serves: 24 persons
Ingredients
- 200 gbutter
- 150 gsugar
- ¼ tspsalt
- 4eggs
- 220 gfrozen chestnut puree
- 250 gcarrots
- 1organic lemon
- 250 gground hazelnuts
- 200 gwhite flour
- 2 tspbaking powder
- ¼ tspcinnamon
- 75 gbutter
- 50 gicing sugar
- 200 gdouble cream cheese
- 2 tbsphazelnuts
Instructions
Step 1
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.Step 2
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.Step 3
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.