Swiss Carrot Cake
Not tried yet - may need adjustments
- 250 gr carrots finely grated
- 250 gr sugar
- 250 gr grated almonds
- 5 eggs
- 80 gr corn starch
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp raising powder
- grated zest + juice of 1 lemon
- Beat egg yolks + sugar + lemon until creamy.
- Add carrots + almonds + cinnamon + cloves, mix well.
- Add corn starch with raising powder, mix.
- Add stiff egg whites, mix gently with wide spoon.
- Bake in a greased round baking dish 30-40 min. at 200C.
Tastes better when made 2-3 days ahead => Keep in fridge covered with foil.