- 4 eggs (separate egg yolk and egg white)
- 80 g/ 2¾ oz of plain flour
- ½ tsp of baking powder
- ½ cup of hazelnut powder
- 120 g/ 4¼ oz of caster sugar
- ½ cup of grated carrot
- ½ cup of finely chopped hazelnuts
- 1 tsp of grated lemon rind
- A pinch of salt
- Icing sugar to dust
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- Preheat the oven first at 180°C/ 350°F.
- Sift flour, baking powder and salt.
- Whip egg yolks and sugar until light and creamy.
- Add carrot, hazelnut powder and lemon rind and beat the mixture until well combined.
- Fold sifted flour and salt into the carrot mixture.
- Beat the egg whites until stiff. Fold the egg whites half at a time ito the carrot mixture.
- Stir in melted butter and chopped hazelnuts. Transfer the mixture to a 19 cm square tin.
- Bake for 30 minutes. Cool the cake on wire racks and sprinkle the cake with icing sugar on top of the carrot cake.
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