Ingredients

• 5 Eggs, separated, plus 2 Yolks
• 200g Castor Sugar
• 1 pinch each of salt, ground cinnamon and ground cloves
• 200g finely grated Carrots
• 100g ground Almonds
• 100g Hazelnuts, finely chopped
• 50g fresh white Breadcrumbs
• 50g plain Flour
• 1 tsp Baking Powder
• 200g Icing Sugar
• 2 tbsp Lemon juice
• 1 tbsp Kirsch

Instructions

1. Grease a 25cm springform cake tin. Preheat the oven to moderately hot 190°C. Whisk all the egg yolks with the sugar, salt, cinnamon, and cloves, until thick and creamy.
2. Mix together the carrots, ground almonds, hazelnuts, breadcrumbs and the flour sifted with the baking powder. Stir these ingredients into into the egg yolk mixture.
3. Whisk the egg whites until stiff and fold in.
4. Turn the cake mixture into the prepared tin, smooth over and bake for 45-55 minutes.
5. When done cooking, turn the cake out on a wire rack to cool, cover and leave it for 2 days.
6. Mix the icing sugar with the lemon juice, and use it to ice the top of the cake.