Carrot and almond cake
Makes 12 slices
For the cake mix:
250 g sugar
250 g grated carrots
250 g ground almonds
2 tbsp brandy or rum
1½ tbsp potato flour
½ tsp ground cinnamon
3 tbsp lemon juice
For the icing:
125 g icing sugar
1 ½ tbsp cocoa
15 g butter
butter and breadcrumbs for the baking tin
Pre-heat the oven to 180 °C (Gas Mark 4). Separate the eggs. Cream the egg yolks with the sugar until frothy. Whip the egg whites until stiff.
Gradually add the grated carrot and ground almonds to the creamy egg mixture. Add the alcohol with the potato flour, cinnamon and lemon juice and stir well. Then carefully fold in the stiff whipped egg whites.
Turn into a greased springform (28 cm diameter) lined with baking parchment and bake for around 40 minutes in the oven. Leave to cool.
For the icing, mix the icing sugar with the cocoa and half a tablespoon of hot water to a smooth paste. When the mixture has thickened, add the melted butter and beat well. Coat the cooled cake with the icing.
Egg whites will not stiffen if they contain traces of egg yolk or the bowl and whisk are not free of traces of fat.
|Carrot and almond cake recipe|