This recipe was served at a Christmas lunch in Budapest. It was delicious! It has the added advantage of being gluten free, for anyone out there with wheat/gluten allergies.
The cake is in the heart-shaped pan on the table.
Mix together:
300 g almonds, ground
300 g carrots, grated
150 g sugar
5 egg yolks
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
2 cl rum
fold in:
5 egg whites, beaten until stiff
prepare a 25 cm springform pan. cover the bottom with butter and breadcrumbs.
Pour in the mixture.
Bake in a 200 degree Celcius oven for 50 minutes
Cover it and let it rest for a day.
Topping:
150 g powdered sugar
2 Tablespoons fresh grated lemon or orange zest
2 Tablespoons lemon or orange juice
10 g butter, heated
mix together and cover top of cake
Recipe courtesy of Gina Danesch
No comments:
Post a Comment