Summary

Ingredients

• 300 g carrot (s)
• 50 g almonds, round
• 250 g hazelnuts, round
• 200 g soft dates
• 6 egg (s)
• 100 g butter
• 0.5 ½ lemon (s), untreated
• some cinnamon powder (Ceylon cinnamon)
• some ginger powder
• 0.25 ¼ vanilla pod (s), including the pulp
• 100 g flour
• 2 teaspoons baking soda
• some butter for the pan
• 2 tablespoon, heaped breadcrumbs for the form

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 ° C (convection). Finely grate the carrots and mix with the nuts in a large bowl. Separate the eggs and put the yolks with the dates in a kitchen mesh. Beat the egg whites until stiff.
2. Puree the egg yolks and dates into a paste. Gradually mix in the butter in small pieces. Now stir in the lemon zest, cinnamon, ginger powder and the pulp of the vanilla pod. Mix the paste with the carrots.
3. Mix the flour with the baking soda and also fold into the carrots. Now carefully fold in the egg whites.
4. Grease the baking pan with a little butter. If possible, line the bottom and sides with baking paper (e.g. for cake or box tins). Sprinkle the rest of the tin with breadcrumbs.
5. Note: silicone molds didn`t work for me with this recipe. Muffin tins are also difficult as the cake will be very moist.
6. Pour the dough into the pan, smooth it out and bake on the middle rack for about 30 - 50 minutes, depending on the height of the baking pan. Test the cooking condition with a skewer. No liquid dough should stick to the skewer when piercing. Then let the cake cool down and only then remove it from the mold.
7. This goes well as a topping e.g., Date and caramel sauce and almond flakes or almond slivers (not suitable for babies) or a curd cream, as with my curd pancakes.