A cake recipe for all foodies:
Spread the bottom of a cake springform pan (24 cm ø) with baking parchment paper. Rinse, clean and finely grate the carrots. Grind 250 g walnuts. Separate eggs. Whip egg whites with 3 tbsp cold water until stiff. Add sugar while continuing to beat.
Gently fold the egg yolks into the snow. Fold in ground baking powder, nuts, carrots and cornstarch with a whisk.
Pour the batter into the cake springform pan on the spot. Place in the oven, set to 180 °C /gas mark 2 and bake for 1 hour.
Remove from the tin and cool on a cooling rack.
For the glaze, squeeze the orange. Pour the juice through a fine sieve. gradually add to the sifted powdered sugar mold and stir through.
The orange sugar icing should be thick. Frost the cooled cake and decorate with the remaining walnuts.
Per piece about 370 cal/1550 joules : Source : Ard/Zdf-Text
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