Aargau carrot cake

Ingredients for 1 servings:

• 200 g sugar
• 300 g almonds, grated
• 300 g carrot(s), grated
• 5 eggs
• ½ lemon(s), juice and grated zest
• 60 g flour
• 1 tbsp cherry brandy
• 1 tsp baking powder
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

A carrot specialty from Switzerland (Canton Aargau)

Butter and lightly flour a 24 cm cake tin. Separate the egg yolks and egg whites. Beat the egg yolks with the sugar until frothy, until the sugar has mostly dissolved. Add the lemon zest, almonds, carrots, lemon juice, flour with salt and baking powder, and kirsch, one after the other, and mix well. Beat the egg whites until stiff peaks form and carefully fold them in. Immediately pour into the cake tin and bake in an oven preheated to 165°C (top/bottom heat) for 1 hour. Dust with icing sugar if desired (or with a sugar coating made from 150 g of icing sugar mixed with 1 tablespoon of lemon juice until smooth); decorate with marzipan carrots, if desired! Tastiest one day after making. The calorie information refers to 1 out of 10 pieces.