Carrot-poppy cake

Name: Carrot-poppy cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 350 g Carrots; 1 untreated orange; 150 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 100 g ground poppy seed; 150 g crushed almonds; 100 g Flour; 2 TEASPOONS Baking Powder; 20 g unpeeled almonds; 125 g Icing sugar; baking paper; 7-10 Tbsp parchment paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

350 g Carrots
1 untreated orange
150 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
100 g ground poppy seed
150 g crushed almonds
100 g Flour
2 TEASPOONS Baking Powder
20 g unpeeled almonds
125 g Icing sugar
baking paper
7-10 Tbsp parchment paper

Directions

1
Clean, wash and finely grate the carrots. Squeeze something in a kitchen towel. Wash the orange thoroughly and finely grate the skin. Squeeze the juice. Cream fat, 125 g sugar, vanillin sugar and salt.
2
Separate eggs. Stir in the egg yolks one by one until the mixture is creamy. Stir in orange zest and 6 tablespoons of juice, carrots, poppy seeds and ground almonds. Beat the egg whites until stiff, adding the remaining sugar.
3
Mix flour and baking powder and stir into the dough alternating with the beaten egg white. Pour into a box form lined with baking paper (30 cm long) and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for about 1 hour.
4
Cover at the end of the baking time if necessary. Let the cake cool down on a cake rack. Halve the almonds. Mix icing sugar and 2-3 tablespoons of orange juice to a smooth glaze. Pour over the cake in the middle and decorate with almond halves.
5
Results in about 20 slices.