in Recipes

Apple and carrot cake

Spread the love

Ingredients for 1 servings:

  • 100 g butter, soft
  • 100 g sugar
  • 4 eggs, separated
  • 100 g corn flour
  • ½ tsp baking powder
  • 125 g almonds, grated
  • 200 g carrot(s), grated
  • 600 g apples
  • 2 tbsp lemon juice
  • 50 g apricot jam
  • Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

gluten-free

Peel and quarter all the apples, grate one along with the carrots, and slice the others. Drizzle with 1 tablespoon of lemon juice. Cream the butter and sugar until light and fluffy, gradually stir in the egg yolks, then stir in the cornflour sifted with baking powder and the almonds. Fold in the stiffly beaten egg whites and finally the carrot and apple mixture. Pour into a greased 28 cm springform pan and smooth the surface. Arrange the apple slices on top in a rosette shape and brush with the remaining lemon juice. Bake at 180 degrees Celsius for about 40-45 minutes. Spread with heated jam while still hot. This makes a moist, not very sweet cake with a bright yellow color.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asian rice noodles with marinated turkey

Jerusalem artichoke – parsnip – puree