Carrot Almond Cake
A fresh and nutty carrot cake recipe from the nut cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 100 g honey
- 100 g flour
- 150 g grated almond kernels
- 1 tsp cinnamon
- a pinch of clove powder
- 200 g finely shredded carrots
- butter (for the pan)
- baking paper (for the stencil)
- 50 g marzipan dough
- 1 tbsp cocoa powder
- 150 g apricot jam
- 150 g whipping cream
- 30 g finely chopped pistachios
- 1 bundle of carrots
Instructions
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1.
Grease the springform pan with butter.
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2.
Separate eggs. Whisk yolks with 100 ml warm water until frothy, gradually add honey and continue whisking until the mixture is light and creamy. Beat egg whites to stiff peaks. Mix flour with almonds, cinnamon, clove powder, and carrots. Alternate layers of beaten egg whites and almond mixture over the yolk-honey base, gently folding in.
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3.
Fill the pan with batter, smooth the top, and bake in a preheated oven at 180°C (fan) for about 35-40 minutes.
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4.
Let the cake cool in the pan and rest for at least 3 hours. Cut baking paper to the size of the cake, draw an Easter bunny in the middle, and cut it out as a stencil. Knead marzipan dough with cocoa, roll thin between two sheets of cling film, and cut small bunny shapes.
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5.
Slice the cake horizontally, spread lightly warmed apricot jam, and reassemble. Slice carrots into very thin rounds. Whip cream to stiff peaks, brush the rim and surface of the cake. Place the stencil carefully on top, sprinkle the cut-out area with pistachios, then gently remove the stencil. Optionally fill a small piping bag with cream and decorate the pistachio bunny with tiny dots. Transfer the cake onto a serving platter and garnish with marzipan figures and carrot slices.
