Carrot Cake with Almonds and Pistachios

For the carrot cake with almonds and pistachios, beat the eggs and sugar until foamy. Fold in the carrots, amaretto, lemon zest and almonds. Mix flour, cornstarch and baking powder and incorporate into the mixture.

Finally, mix in the melted butter and pistachios. Pour the mixture into a greased and floured cake tin and bake in a preheated oven at 165 °C for about 30 minutes. Remove the carrot cake with almonds and pistachios from the mold, let cool slightly and spread with apricot jam.

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