for 12 pieces

Cake batter

5	egg yolks
200 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

To decorate

200 g	icing sugar
2 tbsp	kirsch or lemon juice
12	marzipan carrots

How it's done

Cake batter

Beat the egg yolks and sugar using the whisk on a mixer for approx. 5 mins. until the mixture is light and frothy. Add the carrots, almonds, lemon zest and juice, mix. Combine the flour and baking powder, mix in. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the batter to the prepared tin.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, place the cake on a cooling rack and leave to cool completely.

To decorate

Thoroughly mix the icing sugar and kirsch or lemon juice. Pour the icing onto the centre of the cake, moving it back and forth so that the icing runs over the surface and down the sides. Decorate with the marzipan carrots, leave to dry.

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