Carrot Cake with Almonds

Ingredients

• 400 g Carrots
• 1 Organic Orange
• 1 pinch salt
• 200 g Spelt flour Type 1050
• 200 g ground almonds
• 2 tsp Baking powder
• 4 eggs
• 150 g raw cane sugar
• 100 g liquid butter
• 2 tbsp apricot jam
• 40 g almond slivers
• 100 g cream cheese (30% fat in the mix)
• 1 tbsp powdered sugar from raw cane sugar
• 12 marzipan carrots

Instructions

1. 1.

   Wash, peel and finely grate the carrots for the batter. Rinse the orange hot, pat dry and grate about 1 tsp of zest. Halve the orange and squeeze out the juice (4 tbsp are needed). Mix orange zest, flour, almonds and baking powder, then fold in the grated carrots.

2. 2.

   Separate the eggs; beat the whites stiffly and set aside. Whisk the yolks with sugar, butter and 2 tbsp orange juice. Add the carrot-flour mixture to the egg mixture and stir briefly. Fold the beaten whites into the batter.

3. 3.

   Line the bottom of a springform pan with parchment paper. Pour in the batter, smooth the surface and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes. Let the carrot cake cool completely.

4. 4.

   Sift apricot jam through a fine sieve. Warm it gently in a small saucepan, then brush the cake all around with it. Decorate the edge with almond slivers.

5. 5.

   For the cream, blend the cream cheese with powdered sugar and 2 tbsp orange juice until smooth. Spread over the cake. Garnish with marzipan carrots if desired. Slice the carrot cake into pieces and serve.