members recipes

Ingredients
CAKE:
300g sugar
5 egg yolks
300g ground almonds
300g carrots, finely grated
1 unwaxed lemon, zest only
4 tablespoons cornflour
2 tablespoons Kirsch
1 teaspoon baking powder
½ teaspoon cinnamon
1 pinch ground cloves
5 egg whites, 1 pinch salt beaten into stiff peaks

ICING :
1 egg white
300g icing sugar
2 tablespoons Kirsch
1-2 tablespoons water

Method
CAKE:
Whisk the sugar and egg yolks in a bowl until the mixture becomes lighter in colour
Add the almonds, carrots, lemon zest, cornflour, Kirsch, baking powder, cinnamon and ground cloves. Mix well.
Fold the egg whites - with pinch of salt – gently into the mixture with a spatula, tip into teh greased cake tin, bake immediately

Bake : approx 1 hour towards the bottom of oven preheated to 180’C.
Remove, cool for a few minutes. Release springform, remove sides, leave to cool on wire rack. Carefully turn cake upside down onto rack and remove springform base. Invert rack together with cake, transfer cake onto baking parchment.

Warm 3 tablespoons of apricot jam in a small pan, pass through a sieve and brush cake with the jam.

ICING:
Whisk egg white in a bowl
Add the icing sugar, Kirsch and water. Beat well. Pour icing over cake, allowing it to run over onto the sides.
If necessary, smooth icing evenly around sides of cake with a spatula.
Leave to set.

Preparation time : approx. 20 minutes
Baking time: approx. 25 minutes
Wide ovenproof dish, capacity approx. 2 litres

TIPS :
- Use lemon juice instead if Kirsch for the icing
- -Decorate the top with marzipan carrots while the icing is still wet, leave to set.

Keeping time : will keep in the refrigerator, foil-wrapped, for approx. 1 week. Carrot cake tastes best the day after baking.
Per slice ( 1/8) : 24g fat, 12g protein, 51 carbohydrate, 1990 kJ ( 475kcal )

Recipe created by Betty Bossi.

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