for 8 people

Carrot cupcakes

3	egg yolks
80 g	sugar
1 pinch	salt
1	organic lemon, use half of the grated zest and half of the juice
250 g	carrots, finely grated
1 pinch	cinnamon
150 g	ground almonds
50 g	pecan nuts, coarsely chopped
50 g	white flour
¼ tsp	baking powder
3	egg whites

Crumble

50 g	butter, melted, left to cool
100 g	white flour
2 tbsp	chopped pistachios
1 ½ tbsp	sugar
1 tsp	Kitchen matcha

To bake

8	marzipan carrots

How it's done

Carrot cupcakes

Beat the egg yolk with the sugar and salt until light and creamy. Stir in the lemon zest and juice, carrots, cinnamon, almonds and pecan nuts. Combine the flour and baking powder, add to the mixture. Beat the egg whites until stiff, carefully fold into the mixture. Divide the cake mixture between the prepared pots.

Crumble

Mix the butter, flour, pistachios, sugar and matcha with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots.

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