Carrot Cake (Aargau)

Directions

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 to 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.