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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I found this on another site and really enjoyed it. Apparently it's common in Switzerland. It's lighter than the American style carrot cakes, a bit thinner and has a distinct lemon flavour. It also doesn't have any added fats and very little flour, if you're trying to avoid wheat. The original calls for icing the cake but I don't think it's necessary. It's sweet enough on its own. Ingredients:
3 eggs, separated |
3/4 cup white sugar or 3/4 cup golden caster sugar |
1 1/2 teaspoons lemon zest |
2 tablespoons fresh lemon juice |
1 cup grated carrot |
1 cup ground almonds |
1/4 cup all-purpose flour |
1/4 cup raisins (optional) |
1 teaspoon baking powder |
Directions:
1. Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
2. Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
3. Beat egg whites until stiff and fold into the cake mixture with a large spoon.
4. Pour the batter into the pan.
5. Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
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