Ingredients:
100 g icing sugar
150 g butter
10 g lemon zest
1 vanilla beans
1 pinch salt
300 g flour
100 g ground hazelnuts
10 g baking powder
180 g whipping cream
50 g raisins
150 g carrots, washed, peeled and grated
3 -5 whole walnuts, to garnish
Directions:
In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
Sift the flour and baking powder together in a separate bowl.
Add the ground hazelnut to the flour and mix well.
Now, mix in this flour-hazelnut mixture into the butter mixture.
Add the whipped cream and mix well.
Next, stir in the raisins and carrots.
Grease and flour a seven inch cake tin now.
Pour the prepared mixture into it.
Alternatively, use well greased and dusted individual muffin molds.
Put the whole walnuts over the cake.
Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
Turn out onto a wire rack and allow it to cool completely.
Serve dusted with icing sugar.
If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you’ll be retaining the moisture in the cake for a longer period of time.
Enjoy!
Servings: 6
Time preparation: 35 min.
Time total: 60 min.