Ingredients
- 150 g carrots
- 1 ts lemon zest
- 80 g flour
- 1 ts baking powder
- 100 g sugar
- 1/4 ts cinnamon powder
- 1/4 ts cardamom powder
- 1 pinch clove powder
- 150 g ground hazelnuts
- 3 eggs
- 1 pinch salt
- butter for greasing
- 150 g powdered sugar
- 2 tbs lemon juice
- 8 marzipan carrots (carrots made from marzipan)
Preparation
1. Peel and finely grate the carrots. Add all the ingredients up to and including the hazelnuts and mix thoroughly. Separate the egg whites from the yolks. Beat the whites with some salt until stiff. Stir the egg yolks with the flour mixture, then fold in the egg whites at the end. Pour the batter into a greased springform pan (approx. 20 cm Ø) and then put this in the pot.
2. Place the pot on the hob and switch to a low level. Place the Navigenio overhead and switch to the low level, bake for approx. 30 minutes. Switch off the hob and Navigenio and bake until done using the residual heat, for approx. 10 minutes.
3. Remove the springform pan from the pot and let cool completely on a wire rack.
4. For the glaze, stir together the powdered sugar and lemon juice, coat the carrot cake with it, and decorate with marzipan carrots.
This recipe has been tested and approved by AMC.
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