Swiss Carrot Cake
Ingredients
- 3 cups (750 mL) ground almonds
- 1/2 cup (125 mL) cornstarch
- 2-1/2 tsp (12 mL) baking powder
- 1/4 tsp (1 mL) each ground cloves and cinnamon
- Pinch salt
- 5 eggs, separated
- 1-1/2 cups (375 mL) granulated sugar
- 2 tbsp (30 mL) grated lemon rind
- 3 tbsp (45 mL) lemon juice
- 1/4 cup (60 mL) kirsch
- 2-1/2 cups (625 mL) finely grated carrots
- 1/4 cup (60 mL) apricot jam
- Icing:
- 1 cup (250 mL) prepared fondant icing
- 3 tbsp (45 mL) kirsch
- 2 tbsp (30 mL) lemon juice
Preparation
Whisk together almonds, cornstarch, baking powder, cloves, cinnamon and salt; set aside.
With mixer, beat egg yolks and sugar until light and fluffy; beat in lemon rind and juice, and kirsch. Stir in carrots. Fold in dry ingredients until well combined. Beat egg whites until stiff but not dry; mix in one-third of whites to cake mixture then fold in remaining whites. Scrape into 9-inch/1.5 L round cake pan lined with parchment paper. Smooth top; bake in centre of 350F/180C oven until tester inserted in centre comes out clean, about 60 minutes. Let cool in pan on rack; slide knife around edge of cake and remove from pan. Heat jam; spread over cake. Let cool.
Icing: In saucepan over low heat, stir together icing, kirsch and lemon juice until pourable. Pour over cake; smooth over top and sides. Let cool. (Make-ahead: Cover and store at room temperature for up to 3 days.)
Makes 12 to 16 servings.
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