John Myers
Ingredients for 1 servings:
- 400 g carrot(s)
- 8 eggs
- 300 g sugar
- 200 g almonds, ground
- 200 g hazelnuts, ground
- 60 g cornstarch
- 1 tsp cinnamon powder
- 1 lemon(s), juice and zest
- 1 pinch of salt
- 200 g powdered sugar
- 3 tbsp lemon juice or water
- some fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
gluten-free, for a 26 cm springform pan
Wash, peel, and finely grate the carrots. Separate the eggs and beat the egg yolks with the sugar until frothy. Then stir in the grated carrots. Mix the hazelnuts and almonds with the cornstarch and stir into the egg mixture. Add the cinnamon, lemon zest, and some of the lemon juice. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter. Bake the batter in a greased 26cm springform pan in a preheated oven at 150°C (convection oven) or 175°C (top/bottom heat) for 60 minutes on the middle rack. Once cooled, make a glaze from the powdered sugar and the remaining lemon juice or water and decorate the cake.
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