Summary

Ingredients

• 200 g mararine
• 280 g cane suar
• 1 pinch (s) salt
• 2 teaspoons cinnamon
• 0.5 teaspoon ½ cardamom, ground
• 2 pinches clove powder
• 4 egg (s)
• 1 lemon (s), juice and zest
• 250 g carrot (s), finely rated
• 250 g almond (s), round
• 350 g flour
• 1 point baking powder

For the cast:

• apricot jam or:

For the topping: with kirsch:

• 125 g powdered suar, sifted
• Kirsch

Print Recipe Pin Recipe

Instructions

1. Prepare a batter from the ingredients margarine to baking powder.
2. Put the dough in the greased loaf pan.
3. Bake in the preheated oven at 170 ° C on the lower rail for a good 60 minutes (test with chopsticks!).
4. Then let the cake cool slightly and brush with warm apricot jam that has been brushed through a sieve. Alternatively, stir icing sugar with kirsch until smooth and pour onto the completely cooled cake.
5. The cake can be stored for a few days, it gets better and better over time!