Carrot and Nut Cake

Summary

Ingredients

• 300 g carrot (s)
• 6 egg (s)
• 150 grams sugar
• 200 g almond (s), round
• 100 g hazelnuts, round
• 1 lemon (s), organic, the zest
• 50 g cornstarch
• 4 drops bitter almond flavor
• 1 tablespoon rum
• Powdered sugar, for dusting

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Instructions

1. Preheat the oven to 170 degrees (top / bottom heat).
2. Grate the carrots very finely. Separate eggs. Beat egg whites with 75 g sugar until very stiff. Mix the egg yolks with the remaining 75 g sugar until the sugar has dissolved. Now add all the other ingredients to the egg cream and stir. Finally, carefully fold in the egg whites. Put the dough in a greased baking pan (26 cm) and bake for about 60 minutes. Dust the cooled cake with icing sugar as desired.
3. The cake tastes best after a day or two.