CARROT CAKE

“I want to have a good body, but not as much as I want dessert.” - Jason Love

A short blog entry today as I am travelling for work and I am rather pressed for time. Here is a recipe for your delectation. Friends of the family gave it to us when we visited them at their farm in Zürich.

SWISS CARROT AND HAZELNUT CAKE

Ingredients
160 g peeled, grated carrots
3 large eggs, separated
1/2 cupful sugar
160 g finely chopped, roasted hazelnuts
2 teaspoonfuls finely grated orange rind
1/2 cupful plain flour
1/2 teaspoonful baking powder

300 mL of citrus fruit yoghurt
11/2 cupfuls of icing sugar for the icing
≈1/2 cupful icing mixture
chopped walnuts

Method
Grease well an 18 cm square cake tin. Whisk the egg yolks and sugar until thick and creamy. Stir in the carrots, hazelnuts and rind. Sift in the flour and baking powder, folding into the mixture. Whisk the egg whites until stiff peaks form and fold into the mixture gently. Turn into the prepared cake tin and bake in a moderate oven (180˚C) for 40-45 minutes. Leave in the tin for 2-3 minutes after taking out of the oven and then turn onto a wire rack to cool. Mix the yoghurt and the icing sugar, adding enough icing mixture to make a spreadable paste. Spread on the surface of the cake and sprinkle with chopped walnuts.

Enjoy and have a good weekend!