CARROT CAKES

DURATION: 75 MIN
360 KCALORIES

What You'll Need:

AMOUNT FOR 12 SERVINGS

250 g of carrots, peeled and coarsely grated

8 rusks, crumbled

5 eggs, separated

250 g of icing sugar

4-5 tbsp of lemon juice

250 g of ground almonds

200 g of caster sugar

1 pinch of cinnamon

1 1/2 tsp of baking powder

1 tbsp of pistachio nuts, chopped

12 marzipan carrots

How to Make It:

Preheat the oven to 170°C/150°C fan/gas 3.

Mix the egg yolks, grated carrot, almonds, rusk crumbs, sugar, cinnamon and baking powder. Beat the egg whites until stiff and carefully fold them into the cake mixture. Pour the mixture into a greased 26cm diameter springform pan and smooth over. Bake for 30-40 mins and leave the cake to cool in the tin on a wire rack.

Release the cake from the tin and put it on a cake plate. Sift the icing sugar into a bowl, and stir in the lemon juice to make a smooth paste. Spread the icing on the cake, sprinkle it with pistachios and decorate with marzipan carrots. Let it dry before serving.