John Myers
Ingredients for 1 servings:
- 300 g carrot(s)
- 5 eggs
- 2 tbsp vanilla sugar
- 200 g sugar
- 300 g ground almonds
- ½ tsp cinnamon
- 150 g mascarpone
- 200 g cream cheese
- 80 g powdered sugar
- 2 organic limes, juice and zest
- 1 handful of chopped pistachios, for sprinkling
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
completely without flour, gluten-free
Peel and finely grate the carrots. Beat the egg yolks with the sugar and vanilla sugar until very frothy. Whisk the egg whites until stiff peaks form. Add the grated carrots, almonds, and cinnamon to the egg mixture, then fold in the beaten egg whites. Pour into a 26cm round baking pan and bake at 200°C (top/bottom heat) for about 50 minutes. For the topping, mix everything well and drizzle over the cake. If the limes are large and have plenty of juice, just one might be enough. Sprinkle with a handful of chopped pistachios.
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