| 5 eggs, separated
250 g caster sugar 4 tbsps lemon juice 250 g ground hazelnuts |
250 g carrots, grated
80 g buckwheat flour 3 tsps baking powder pinch of salt |
For the icing:
200 g icing sugar 2 tbsps rum 2 tbsps lemon juice |
| 1. Preheat the oven to 200oC
(400oF). Grease a 10-inch round cake tin.
2. Whisk the egg yolks with the sugar until light and fluffy. Add, one by one, the lemon juice, hazelnuts and carrots. Fold in the sifted buckwheat flour and baking powder. 3. Whisk the egg whites with the salt until stiff and fold into sugar mixture. Turn mixture into prepared cake tin and bake for 50 to 60 minutes. Cool on a wire rack. 4. Combine the icing sugar, rum and lemon juice and spread over the cooled cake. Makes 1 cake. |