Swiss Carrot Cake
This light carrot cake is not too sweet and easy to make.
Ingredients
For the cake
| 75 | g | flour |
| 1 | tsp | baking powder |
| 200 | g | ground almonds |
| 5 | egg whites | |
| a pinch of salt | ||
| 5 | egg yolks | |
| 2 | tbsp | water, hot |
| 150 | g | sugar |
| ½ | lemon, zested | |
| ½ | tsp | cinnamon |
| 350 | g | carrots, grated |
For the glazing
| 200 | g | powder sugar |
| juice of half a lemon |
Instructions
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Cover the bottom of a 24cm cake pan with a baking sheet. Lightly grease the inside of the pan with butter.
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Mix flour, ground almonds, salt, lemon zest, baking powder and cinnamon in a bowl and set aside.
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Beat egg whites to stiff peaks and set aside.
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Mix egg yolks with hot water, add sugar and beat on high until fluffy. Mix in the grated carrots. Then fold in the egg whites.
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Pour the mixture into the cake tin and bake in the lower half of the oven at 180°C for 50 minutes.
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Turn the cake out of the tin onto a rack and leave to cool.
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For the glazing, mix a bit of lemon juice at a time into the powder sugar to produce a thick glaze that barely flows. Pour onto the cake top and spread with a silicon brush.