in Recipes

Nut and carrot cake

updated

Spread the love

Ingredients for 16 servings:

  • 120 g honey
  • 5 eggs, separated
  • ½ tsp cinnamon
  • 3 tbsp cherry brandy
  • 250 g carrot(s), finely grated
  • 250 g hazelnuts, ground
  • 250 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp cherry brandy

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine honey, egg yolks, cinnamon, and kirsch, then stir in the carrots and nuts. Beat the egg whites until stiff and fold in. Grease the bottom of a springform pan or line it with baking paper. Pour in the batter. Place the pan on the oven rack and bake for 25-30 minutes at 190-200°C. For the glaze, combine the powdered sugar with the kirsch and lemon juice. Spread over the cooled cake.

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.

Rice from 1001 Nights

Zucchini casserole