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Combine the carrots and almonds in a mixing bowl. Mix the breadcrumbs with the spices and baking powder, and blend with the carrots and almonds. Beat the egg yolks until they are thick and lemon-coloured. Gradually beat in the sugar, lemon rind and Kirsch or juice. Beat until thick. Stir in the carrot mixture. Beat the egg whites until they are stiff. Fold them into the carrot mixture.
Line a 20cm/8in spring-form pan with waxed paper. Grease and sprinkle the bottom and sides with fine dry breadcrumbs. Turn the mixture into the pan. Bake in a preheated oven at 180°C, gas mark 4, 350°F for 1 hour or until a cake tester inserted into the centre comes out dry and clean. Cool.
To make the glaze, blend the sugar and water together until smooth and add the vanilla extract. Remove the cake from the pan and spoon the ConfectionerÕs Sugar Glaze over the sides and top of the cake. Garnish with candied fruits. Store in a tightly covered cake box. This cake improves with age.
2 2/3cup grated raw carrots, firmly packed
1 2/3cups finely ground unblanched almonds
3/4cup fine dry breadcrumbs 1 1/2oz/40g
1/2tsp ground mace
1/2tsp ground cinnamon
1tsp ground ginger
1tsp double-acting baking powder
6 large eggs, separated
1 1/4cups sugar 10oz/275g
2tsp grated lemon rind
3tbsp Kirsch or fresh lemon juice
ConfectionerÕs Sugar Glaze
candied fruit, for garnish
For the ConfectionerÕs Sugar Glaze
1cup sifted confectionerÕs sugar 5oz/150g
1tbsp water
1/4tsp vanilla extract
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