Carrot Cake (Aargau)

• 5 large eggs separated
• 275 grams sugar
• 1 each lemon juice
• 2 each lemon zest grated
• 250 grams almonds ground
• 300 grams carrots finely grated
• 75 grams cornstarch
• 1 pinch cinnamon
• 1 pinch cloves, ground
• 10 grams baking powder
• 1/2 dl kirsch (cherry brandy)
• 1 pinch salt
• 50 grams apricot preserves (jam)
• 1 x fondant icing
• 1 x marzipan carrots

1. Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
2. Add the finely grated carrots and the almonds.
3. Mix in the cornflour, cinnamon, ground cloves and baking powder.
4. Then add the kirsch.
5. Mix or beat until smooth.
6. Beat the egg whites until stiff and carefully fold in.
7. Butter a tin (24 cm diameter, 5 cm high), dust with flour.
8. Turn the mixture into the tin.
9. Bake in the oven for 50 to 60 minutes at 180 degrees C.
10. When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
11. Decorate with small marzipan carrots.

eggs, sugar, lemon juice, lemon zest, almonds ground, carrots, cornstarch, cinnamon, baking powder, salt, apricot preserves, fondant icing, carrots

Taken from recipeland.com/recipe/v/carrot-cake-aargau-33646 (may not work)