Ingredients:
7 egg yolks
300 g (10 oz) sugar
a pinch of salt, cinnamon and cloves
2 Tbs. sherry brandy
200 g (7 oz) carrots, finely grated
120 g (4 oz) ground almonds
120 g (4 oz) ground hazelnuts
50 g (1.7 oz) bread crumbs
50 g (1.7 oz) flour
1 Tbs. baking powder
5 egg whites, stiffly beaten
ICING:
200 g (7 oz) powdered sugar
2 Tbs. sherry brandy
2 Tbs. lemon juice
50 g (1.7 oz) flaked almonds, toasted
Preparation:
- Preheat oven to 190 C (375 F). Butter or spray cake pan.
- Beat the egg yolks, sugar, salt, cinnamon, cloves and sherry brandy. Add carrots, almonds, hazelnuts, bread crumbs, flour and baking powder and beat just until incorporated. Fold in beaten egg whites.
- Spread batter evenly in prepared pan. Bake until 45-55 minutes. Let cool completely.
- ICING: Combine sugar with cherry brandy and lemon juice and spread over cake. Sprinkle sides with flaked almonds.
