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Sinterklaastaart maken: glutenvrije worteltaart met amandelspijs - Culy

Original in Dutch

Ogechi Chibueze · culy.nl · 2024 · 12 personen

Against 260 carrot cake recipes

Less sugar than 96% of recipes and more carrot than 91%.

How Dutch carrot cake recipes differ from English ones →

Get the method at culy.nl →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 260 carrot cake recipes, per 100 g of flour.

  • Less sugar than 96% of recipes: 53% of the flour weight against the typical recipe's 107%, about half as much.
  • More carrot than 91% of recipes: 163% of the flour weight against the typical recipe's 107%.
  • Less leavening than 98% of recipes: 1.5% of the flour weight against the typical recipe's 4.8%, about half as much.
  • Less egg than 85% of recipes: 50% of the flour weight against the typical recipe's 68%.
Carrot: 163%, 91st percentileSugar: 53%, 3rd percentileFat: 58%, 24th percentileEgg: 50%, 11th percentileSpice: 0%, 11th percentileLeavening: 1.5%, 1st percentileSalt: 0.1%, 33rd percentileCarrotSugarFatEggSpiceLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 sinaasappel, rasp en het sapn/a
  • 160 gram witte basterdsuiker160 g
  • 3 eieren≈ 150 g
  • 200 gram polenta200 g
  • 100 gram amandelmeel100 g
  • 1 theelepel bakpoeder≈ 4.6 g
  • Een snuf zout≈ 0.4 g
  • 2 theelepels speculaaskruiden≈ 10 g
  • 8 wortels, geschild en geraspt≈ 488 g
  • 160 ml olijfolie≈ 147 g
  • 100 gram amandelspijs, gerold tot klontjes van 2 cm100 g
  • 100 gram oranje marsepein (oranje kleurstof gemengd met marsepein)100 g
  • 20 gram groene marsepein (groene kleurstof gemengd met marsepein)20 g
  • 25 gram boter, op kamertemperatuur25 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 250 gram roomkaas250 g
  • 65 gram poedersuiker65 g

flour 300 gbatter 1505 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 260 recipes. Shaded: the middle half. Tick: the median.

  • Carrot163% · 91st percentile
  • Sugar53% · 3rd percentile
  • Fat58% · 24th percentile
  • Egg50% · 11th percentile
  • Spice0% · 11th percentile
  • Leavening1.5% · 1st percentile
  • Salt0.1% · 33rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
60 minutes
median 40 minutes

Keep exploring

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