Carrot - Almond Cake Gluten Free

INGREDIENTS:

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
	Optional:
2 tsp	cinnamon
	For the garnish:
a little bit of	icing sugar
1 handful	almonds

Preparation

• 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.

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