Swiss Carrot Cake
300g castor sugar beaten with 5 egg yolks until light and fluffy
300g grated carrot
300g ground almonds
2dl kirsch
juice of one lemon, rind of two
Mix all these together with sugar/egg mix
sift in 75g cornflour, 15g baking powder, tbsp cinnamon, tsp ground cloves
Beat 5 egg whites until stiff, beat 1/4 of egg white into the other ingredients to loosen them, then carefully fold in the rest of the egg whites, do not over mix
put into 30cm base lined spring form tin and bake at 180c for minimum 50 minutes, may need more, when you take it out early and listen to the cake you will hear the bubbles bursting, when done it will be springy and quiet
run a knife around the outside of the tin and remove the outer ring, allow to cool then slide onto serving plate
use the juice of the other lemon and enough icing sugar to make a just stiff icing to cover the top allowing some to trickle down the sides
If you can get them decorate with marzipan carrots