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Thursday, August 25, 2016

Swiss Carrot Cake

Ingredients

  • Servings: 12
  • 5 egg yolks
  • 1 1/4 cups white sugar
  • 1 1/2 cups finely chopped almonds
  • 2 cups grated carrots
  • 1 lemon, zested and juiced
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 5 egg whites
  • 1 pinch salt
  • 1 lemon, juiced
  • 1 cup confectioners' sugar, or as needed

Recipe

    Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish or 9 inch bundt pan.
  • in a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. in a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. fold egg whites into the carrot batter. pour into the prepared cake pan.
  • bake for 50 minutes, or until a small knife inserted into the center comes out clean. for icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. pour over the cake while warm or cooled. if making in a bundt pan, remove from the pan before glazing.

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