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90 minutes
Prep: 30 minutes
Cook: 60 minutes
820 calories per serving view nutrition facts
1 cake
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| 5 | large | eggs | separated |
| 275 | grams | sugar | |
| 1 | each | lemon | juice |
| 2 | each | lemon zest | grated |
| 250 | grams | almonds | ground |
| 300 | grams | carrots | finely grated |
| 75 | grams | corn flour | |
| 1 | pinch | cinnamon, ground | |
| 1 | pinch | cloves, ground | |
| 10 | grams | baking powder | |
| 1/2 | dl | kirsch (cherry brandy) | |
| 1 | pinch | salt | |
| For glazing | |||
| 50 | grams | apricot jelly | |
| 1 | x | fondant icing | |
| 1 | x | marzipan | carrots |
Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
Add the finely grated carrots and the almonds.
Mix in the cornflour, cinnamon, ground cloves and baking powder.
Then add the kirsch.
Mix or beat until smooth.
Beat the egg whites until stiff and carefully fold in.
Butter a tin (24 cm diameter, 5 cm high), dust with flour.
Turn the mixture into the tin.
Bake in the oven for 50 - 60 minutes at 180 degrees C.
When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
Decorate with small marzipan carrots.
| % Daily Value* | |
| Total Fat 39.0g | 60% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 143mg | 6% |
| Total Carbohydrate 105.0g | 35% |
| Dietary Fiber 10.0g | 38% |
| Sugars 76.0g | |
| Protein 24.0g | 47% |
| Vitamin A | 259% | Vitamin C | 16% | |
| Calcium | 35% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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