Ingredients:
3 eggs, separated
3/4 cup white sugar or 3/4 cup golden caster sugar
1 1/2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 cup grated carrots
1 cup ground almonds
1/4 cup all-purpose flour
1/4 cup raisins (optional)
1 teaspoon baking powder
Directions:
Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
Beat egg whites until stiff and fold into the cake mixture with a large spoon.
Pour the batter into the pan.
Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.