Nut Cake with Cream Cap

Ingredients

• 100 g carrots
• 150 g Ground Almonds
• 1.5 tsp Baking Powder
• 100 g spelt flour type 1050
• 2 oranges
• 3 eggs
• 1.5 tsp beetroot syrup
• 100 g butter
• a pinch cinnamon
• 100 g unsweetened applesauce
• 75 g walnuts
• 100 ml grape juice
• 50 g raw cane sugar
• 200 g crème fraîche
• 1 tbsp almond slivers

Instructions

1. 1.

   Peel and grate the carrots finely. Mix almonds with baking powder and spelt flour, then fold into the carrot mixture. Rinse oranges hot, dry them, grate the zest and squeeze out the juice.

2. 2.

   Separate the eggs. Beat the egg whites very stiffly. Whisk the yolks with 1 tbsp orange juice, beetroot syrup and butter until fluffy. Combine with cinnamon, 1 tbsp orange zest and applesauce, then stir into the carrot-nut mixture. Roughly chop walnuts and gently fold them in with the meringue.

3. 3.

   Pour the batter into a springform pan lined with parchment paper and bake at 180 °C (fan 160 °C; gas: level 2‑3) for about 40 minutes. Test with a skewer, remove the cake from the oven and let it cool in the pan.

4. 4.

   Meanwhile boil the remaining orange juice, grape juice and raw cane sugar until reduced by about 20–30 minutes over low to medium heat. Stir the syrup into the crème fraîche except for a few teaspoons reserved for decoration, then spread on the cake. Garnish with almond slivers and syrup.