Carrot Cake with Ginger, Chestnuts & Lime Topping
Successfully tested and approved...the delicious carrot cake with ginger is just right for a chilled outdoor Easter. Ingredients: 200 grams of sugar 3 eggs (egg yolk and egg white separated) 150 g soft butter 300 g flour 2 tsp cinnamonpinch of salt1,5 teaspoon baking powder pinch of nutmeg 50 g ground almonds approx. 50 ml milk 1 teaspoon ground ginger approx. 300 g grated carrots about 100 g chopped walnuts or chestnuts 1 squeezed lime approx. 100 g icing sugar
How to prepare:
Preheat the oven to 170 degrees. Cream sugar, smooth butter and egg yolk. Sift flour with cinnamon, vanilla, nutmeg, salt and baking powder and stir into the mixture. Slowly add the milk. Add almonds, chopped walnuts (or chestnuts), ginger and carrots. Mix the dough until it has a nice consistency. In the meantime, beat the egg whites until stiff and fold into the dough. Put the dough into a greased baking tin and bake for about 45 minutes. Let the cake cool down. In the meantime: Mix the icing sugar with so much lime juice that a viscous pulp is formed. Spread this over the cake. Before serving, sprinkle with icing sugar and decorate with marzipan carrots.
....maybe you can serve it with a fresh red fruit smoothie....or for sure an espresso...