Recipe

Almond and carrot cake

Almond and carrot cake

PREPARATION:

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.

General information
Ready in:
75 minutes
Calories p.P.:
172
Product:
Portions:
10
Ingredients
Eggs
6
Hermesetas Granulated
34 g
Raw, grated carrots
250 g
Zest and juice from 1 lime
Finely chopped sweet almonds
200 ml
Plain flour
2 tbsp
Cornstarch
1 tbsp
Baking powder
1 tsp
Nutritional information
Recipe:
Portion:
kJ
7200
720
kcal
1720
172
Carbohydrates g
110
11
Fat g
100
10