Carrot and Nut Cake

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Baking
Cuisine European
Servings (Default: 1)

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
Carrot and Nut Cake
Carrot and Nut Cake

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.

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