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.