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Categories:
sugar egg yolks salt lemon ground allspice ground cinnamon carrots ground almonds white flour baking powder egg whites breadcrumbs icing sugar ginger lemonade decoration sugar
Viewed: 8 - Published at: 3 years agoIngredients
- 1 1/3 cups sugar
- 5 egg yolks
- 1 pinch salt
- 1/2 lemon, grated zest only
- 1/2 teaspoon ground allspice (original recipe 1 pinch cloves ground)
- 1/2 teaspoon ground cinnamon
- 2 cups carrots (peeled, grated)
- 1 1/2 cups ground almonds (original recipe hazelnut ground)
- 3 tablespoons white flour
- 2 teaspoons baking powder
- 5 egg whites
- 1 tablespoon breadcrumbs
- Glaze
- 1 cup icing sugar
- 1 tablespoon ginger lemonade (original recipe lemon juice or kirsch)
- Decoration
- sugar marzipan carrots (optional)
Method
- Beat egg yolks and sugar until thick and soft.
- Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
- Beat egg whites until stiff, then fold gently into carrot mixture.
- Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
- Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
- Check with a tooth stick before taking out.
- Cool down and remove put on your cake plate.
- Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
- Decorate with carrot-sweets.
- Note: I shape the carrots myself with marzipan.
