Carrot cake

Step 1/7

• 46⅔ g carrots
• 1⅛ eggs
• butter for greasing

• oven
• peeler
• 2 small bowls
• springform pan
• grater

Pre-heat oven to 170°C/330°F. Grease a spring form pan with butter. Peel and grate carrots and set aside. Separate eggs in two small bowls.

Step 2/7

• 11⅔ g flour
• 46⅔ g ground hazelnuts
• ⅛ tsp baking powder
• 33⅓ g almond paste
• ⅛ tsp cinnamon

• immersion blender
• 2 large bowls
• hand mixer with beaters

In a large bowl mix flour, ground hazelnuts, and baking powder and set aside. Add almond paste, egg yolks, and cinnamon to a separate large bowl and blend with an immersion blender until smooth. With a standing hand mixer continuously beat until the mixture turns lighter in color. Set aside.

Step 3/7

• 16⅔ g sugar
• ⅛ tsp salt

• large bowl

Mix egg whites, sugar, and salt and beat until stiff in a large bowl.

Step 4/7

• rubber spatula

Fold in beaten egg whites into almond paste mixture. Add ground hazelnut-flour mixture and grated carrots. Stir gently to combine.

Step 5/7

• oven

Transfer batter to the springform pan and bake at 170°C/330°F for approx. 40 min. or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove cake from oven and allow to cool.

Step 6/7

• 16⅔ g sliced almonds

• baking sheet

Place sliced almonds on a baking sheet and roast in oven for approx. 10 min. or until golden brown. Remove from oven and let cool.

Step 7/7

• 16⅔ g confectioner's sugar
• 4⅛ ml water
• 16⅔ g apricot jam
• 2 marzipan carrots

• fine sieve
• small bowl
• palette knife

Sieve confectioner’s sugar into a small bowl, and add water to make a thick icing. With a palette knife coat cake with apricot jam and evenly brush with icing. Decorate sides with roasted almond slices and the top with marzipan carrots. Enjoy!

Enjoy your meal!