Sunday, 21 February 2010

Carrot cake

The carrot cake is probably the best one my dad can do. It is an all-time-favourite and perfect for any aniversary!Ingredients:
400g fresh carrots
8 eggs
275g sugar
400g almonds
50g cornflour
1/2 tsp cinnamon
1 organic Lemon zest and juice
250 icing sugar and lemon juice for the icing
100g pistachos, marzipan carrots, flowers and other decoratives

Peel the carrots and grate them finely. Preheat the oven at 180°C and seperate the eggs into two bowls. Mince sugar and egg yolks very well until you end up with a foamy mass. Add the carots carefully. Now add flour, 250g almonds, lemon zest and juice and cinnamon to produce a smooth mass. Butter a 24 or 26 cm diameter springform pan.
Beat the eggs until very stiff and add the rest of the almonds before mincing in the egg yolk mass. Put the mass into the pan and bake for about 60-70 minutes.
Let cool down completly and prepare the icing by mixing lemon juice and icing sugar. Cover up the cake totally and decorate as you whish.

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