Carrot Cake with Icing

Ingredients

• 250 g carrots
• 6 egg yolks
• 150 g raw cane sugar
• 1 tsp salt
• 1 organic lemon (zest)
• 6 egg whites
• 300 g ground almonds
• 100 g spelt whole‑grain flour
• 1 small egg white
• 80 g powdered sugar
• 2 tbsp cherry juice
• 150 g apricot jam
• 60 g toasted almond slivers
• Marzipan carrot (bakery aisle) or homemade (optional)

Instructions

1. 1.

   For the sponge carrot batter, peel and grate carrots very finely; no large pieces or strands should remain. In a bowl whisk egg yolks with 1/3 of the sugar, salt, and lemon zest until frothy. Beat egg whites stiffly, allowing the remaining sugar to fall in and continue beating until a firm meringue forms.

2. 2.

   Mix ground almonds with flour and carrot shreds. Fold in 1/3 of the meringue into the yolk mixture, then gently pour the rest of the meringue over it and sprinkle the almond blend on top. Stir everything very gently with a wooden spoon.

3. 3.

   Line the bottom of a springform pan with parchment paper. Pour in the sponge batter, smooth the surface, and bake in a preheated oven at 190 °C for about 60 minutes. Remove and let the cake cool overnight in the pan.

4. 4.

   Flip onto parchment paper so the smooth side faces up. Spread the hot apricot jam evenly over the top and rim of the cake.

5. 5.

   For the glaze whisk egg white with powdered sugar and cherry juice until thick. Brush the glaze over the cake, sprinkle almonds around the edge, and let it dry for 2 hours. Garnish with marzipan carrots if desired.