Ingredients
1/2 lb. (250 gr) small carrots
5 eggs, separated
1 cup (190 gr) sugar
1 cup (170 gr) almond powder
Zest of 1 lemon
Pinch of salt
2 tBsp (2 cuillière à soupe) unbleached flour or rice flour
2 tBsp (3 cl) rum
Preparation
Wash and peel the carrots, then grate them onto a cloth. Spread them out, cover with another cloth and let stand for about an hour to dry out. Whip the egg whites and sugar to a stiff meringue. Gently fold in, one at a time, the carrots, almonds, lemon zest, flour and salt, and egg yolks. Gently stir in the rum. Butter and dust a cake pan with flour and pour in the mixture. Bake at 350 ˚F for about 40 min. Remove from the oven and from the cake pan and let cool on a rack. Frost it with a mascarpone spread or lemon icing.
Lemon icing
150 g confectioner’s sugar 2 tBsp (3 cl) fresh lemon juice A few drops of bitter almond extract (optional)
Mix together for 1 minute then cover the top of the cake using a pastry brush. Put in a hot oven for 1 minute to set the icing.
