Carrot Cake
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.25 cups
Granulated Sugar280 g
Hazelnut100 g
Sultana Raisins1 tsp
Water (cold)2 tsps
Lemon Juice1 tsp
Lemon Zest (thin rind)1 tsp
All-Purpose Flour1 tsp
Cinnamon4 tsps
Raspberry JamDirections:
1
Sift the granulated sugar
2
Crush the hazelnuts very small (best results in a blender)
3
Wash the sultanas
4
Wash and grate the carrots
5
Grease the cake tin (9 by 12-inch deep)
6
Place a bowl over a pan of hot water
7
Preheat oven to 350 degrees F
8
Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens
9
(It should be doubled in bulk, lighter in color and creamy in texture)
10
When this happens, set aside the yolk and sugar mixture for a moment (off the heat)
11
Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked
12
Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated
13
Set aside until required
14
Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice
15
To this add the grated carrots and lemon zest
16
Fold in the 1 teaspoonful of flour and sultanas
17
Remove the bowl from the heated water
18
Fold in 2 tablespoonfuls of egg whites
19
Then put all the mixture into the remainder of the whites of eggs and fold in well
20
Add the 1/4 teaspoonful of cinnamon
21
Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F
22
, on the middle shelf, for 60 minutes
23
Remove cake from the pan and cool completely
24
Cut cake in half, spread the jam over the bottom and replace top
25
Sprinkle with confectioners' sugar before serving