Carrot - Almond Cake Gluten Free


80 g Schar Gluten Free Mix C Pâtisserie Flour
For the sponge cake:
300 g carrots
300 g peeled almonds
1 lemon
6 eggs
225 g sugar
30 ml lemon juice
1 tsp baking powder
1 pinch Greek Fine Sea Salt
2 tsp cinnamon
For the garnish:
a little bit of icing sugar
1 handful almonds


  • Preheat the oven to 180°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
  • Separate the eggs and beat the egg white to stiff peaks.
  • Beat the egg yolk in a bowl with the sugar, until foamy. Add the almonds, carrots, lemon zest, salt and cinnamon to the egg mixture.
  • Stir the sieved flour together with the baking powder and fold carefully into the egg yolk mixture. Add the beaten egg whites.
  • Pour the mixture into the cake tin and bake in the middle of the oven for 1 hour. Check the cake is done by piercing it with a wooden cocktail stick. When the stick comes out clean, the cake is ready and can be removed from the oven to cool.
  • Before serving: Dust the cake with icing sugar and decorate with almonds.