This Carrot Almond Bliss Cake is a delightful blend of flavors with a moist texture, topped with charming marzipan carrots, making it a perfect treat for any occasion.
Ingredients
4 pieces egg yolks
1 cup grams sugar
2 cups grated carrots
1 cup chopped almonds
2 tablespoons lemon juice
1 tablespoon lemon zest
1.5 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon salt
4 pieces egg whites
8 ounces marzipan
as needed drops green food coloring
as needed drops orange food coloring
2 cups confectioners' sugar
1 tablespoon lemon juice for icing
Method
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with flour.
In a large mixing bowl, beat egg yolks and sugar with an electric mixer until the mixture is airy and fluffy. Add in the grated carrots, chopped almonds, lemon juice, and zest.
In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mix into the wet ingredients until fully incorporated.
Whip the egg whites in a separate clean bowl until stiff peaks form. Carefully fold the whipped egg whites into the batter with a spatula, being gentle to maintain volume. Pour the batter into the prepared pan.
Bake the cake for about 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes before running a knife around the edges and transferring it to a cooling rack to cool completely for 30 minutes.
Knead marzipan until soft and pliable. Divide it into two portions: color one portion green and the other orange using food coloring, ensuring it is evenly mixed. Shape the orange marzipan into 12 small carrots, making little indents on top, and create tiny leaves from the green marzipan, attaching them to the carrots with a bit of water.
Prepare a thick icing by mixing confectioners' sugar with lemon juice. Once the cake is completely cool, spread the icing on top. Decorate the cake with the marzipan carrots around the edges, ensuring each slice has a carrot to enjoy. Let the icing set before slicing and serving.
