for 12 pieces

Cake mixture

5	egg yolks
250 g	sugar
250 g	carrots, finely grated
250 g	ground almonds
1	organic lemon, use grated zest and juice
80 g	white flour
2 tsp	baking powder
5	egg whites
1 pinch	salt

Icing and decoration

250 g	icing sugar
2 ½ tbsp	kirsch or lemon juice
14	marzipan carrots

How it's done

Cake mixture

Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Mix in the carrots, almonds and lemon. Combine the flour and baking powder, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to a springform pan (approx. 24 cm in diameter, base lined with baking paper).

Baking

Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C. Allow to cool a little, remove the tin frame. Tip the cake out onto a cooling rack, leave to cool.

Icing and decoration

Mix the icing sugar and Kirsch, pour onto the centre of the cake, allowing the mixture to cover the top and run down the sides. Decorate with marzipan carrots and leave to dry.

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