Carrot Almond Cake with Apples

Ingredients

• 200 g carrots
• 600 g apples
• 2 tbsp lemon juice
• 4 eggs
• 100 g sugar
• 100 g butter
• 0.5 tsp Baking powder
• 100 g Ground Almonds
• 100 g cornmeal
• butter (for the pan)
• 50 g apricot jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Peel the carrots and apples. Grate one apple and all the carrots finely. Core the remaining apples and cut them into wedges. Drizzle with lemon juice. Separate the eggs.

2. 2.

   Beat the egg whites until stiff peaks form. Whisk 50 g sugar with the butter until fluffy and fold in the yolks. Fold in the flour mixture of baking powder and almonds, then stir in the carrot‑apple mix. Combine into a batter and finally fold in the beaten egg whites.

3. 3.

   Pour the batter into a greased springform pan, smooth the top, and arrange the apple wedges fan‑shaped on top. Bake in the preheated oven for about 45 minutes until golden brown. Remove from the oven, spread warm jam over the cake, and let it cool in the pan. Then release from the pan and dust with powdered sugar before serving.