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Carrot and nut cake

updated

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Ingredients for 1 servings:

  • 300 g carrot(s)
  • 6 eggs
  • 150 g sugar
  • 200 g ground almonds
  • 100 g hazelnuts, ground
  • 1 lemon(s), organic, peel
  • 50 g cornstarch
  • 4 drops of bitter almond flavor
  • 1 tbsp rum
  • Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

juicy, gluten-free

Preheat oven to 170 degrees Celsius (top/bottom heat). Grate the carrots very finely. Separate the eggs. Beat the egg whites with 75g of sugar until stiff peaks form. Beat the egg yolks with the remaining 75g of sugar until creamy and dissolved. Now add all the remaining ingredients to the egg custard and mix. Finally, carefully fold in the beaten egg whites. Pour the batter into a greased 26cm baking pan and bake for about 60 minutes. Dust the cooled cake with powdered sugar, if desired. The cake tastes best after one or two days.

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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.

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