Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 375 g carrot (s), rated
- 250 g flour, sifted
- 200 g almonds, round
- 250 grams sugar
- 4 egg (s)
- 250 ml sunflower oil, rapeseed oil or another neutral oil
- 2 teaspoons baking soda
- 1 teaspoon cinnamon powder
For the meringue topping:
- 3 egg whites
- 1 pinch (s) salt
- 175 grams sugar
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the eggs, sugar, oil and cinnamon with the mixer. Add the grated carrots and almonds. Mix the flour with the baking powder and stir in as well. Pour the dough into a greased springform pan and bake at 180 ° C for 20 minutes.
- Meanwhile prepare the meringue. To do this, add a pinch of salt and 1 tablespoon of lemon juice to the 3 egg whites, beat the egg whites until stiff and gradually pour in the sugar as you beat. Pour the meringue into a piping nozzle. Take the cake out of the oven, top up the meringue and bake in the oven for another 20-25 minutes. The meringue should be lightly browned.
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