- For the batter
- 250 grams tender carrots
- 1 large, organic lemon (grated zest and 1 tablespoon of juice)
- 2 tablespoons Cherry brandy (as desired)
- 250 grams ground almonds
- 50 grams Pastry flour
- 2 teaspoons Baking powder
- 6 eggs
- 160 grams sugar
For the batter, peel and finely grate the carrots. Mix the carrots with the lemon zest, lemon juice and cherry brandy.
Preheat the oven to 180°C (approximately 350°F). Grease the pan with butter and sprinkle with breadcrumbs.
Mix the almonds, flour and baking powder. Separate the eggs. Whip the egg whites until stiff. Gradually sprinkle in the sugar. Gradually stir in the egg yolks. Fold in the carrot mixture and flour mixture.
Pour the batter into the pan and smooth. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven, cool slighlty and remove from the pan. Cool completely on a wire rack. For the topping, mix the powdered sugar and lemon juice. Spread the icing on the cake and decorate with marzipan carrots. Let dry and serve.