Almond and carrot cake
Heat the oven to 175°C.
Line an oven-proof dish with butter and breadcrumbs. The dish should be round or made to fit approx. 1.5 litres. Separate the egg yolks. Whisk egg yolks and Hermesetas Granulated well. Add the grated carrot, the lime zest and lime juice. Mix in the chopped almonds which has already been mixed with the flour, cornstarch and baking powder. Whisk the egg whites until they stiffen. Carefully fold them into the mixture. Bake in the lower part of the oven for about 40 minutes. Allow to cool slightly before removing from the oven dish.