Carrot cake
Makes 16 slices
Ingredients:
400 g carrots
8 eggs
300 g sugar
200 g grated hazelnuts
200 g grated almonds
60 g cornflour
juice and zest of 1 untreated lemon
1 tsp cinnamon
pinch of salt
200 g icing sugar
3 tbsp lemon juice
12 marzipan carrots
20 g chopped pistachios
butter for the cake tin
Method:
Wash, trim and peel the carrots and grate finely. Set aside and pre-heat the oven to 175 °C (Gas Mark 3.5). Line a springform (26 cm diameter) with baking parchment and grease the rim.
Separate the eggs. Beat the egg yolks with the sugar until frothy. Fold in the carrots. Mix the hazelnuts, almonds and cornflour and fold into the egg and carrot mixture. Wash the lemon in hot water, towel dry and grate the zest. Then squeeze out the juice. Add the juice and zest with the cinnamon to the mixture.
Beat the egg whites with the salt until stiff and carefully add to the egg and carrot mixture. Turn into the springform and level the top.
Bake the cake on the middle shelf for approx. 1 hour and 10 minutes. If the cake browns too quickly, cover with tin foil. Test with a skewer around 1 hour: if no mixture sticks to the skewer, the cake is ready. Leave to cool and then remove from the tin.
For the icing, mix the icing sugar with lemon juice and spread over the cake. Decorate with marzipan carrots and pistachios.
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| Carrot cake recipe |
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