For the Batter
- 350g wheat flour
- 250g ground almonds
- 1tsp baking powder
- 250g sugar
- 1tsp cinnamon
- 1 pinch salt
- 1 lemon, zest and juice
- 300g carrots, grated
- 4 eggs
- 200g Kerrygold Original Irish Butter, melted and cooled
For the Icing
- 100g powdered sugar
- 2-3 tbsp lemon juice or water
- 75g pistachios, chopped
- 12 marzipan carrots
Melt the butter in a small saucepan and set aside to cool.
Now combine the flour, baking powder, sugar and cinnamon together in a bowl. Once mixed add the almonds, salt and lemon zest and stir with a whisk.
Separate the eggs and beat the egg whites until stiff.
Add the yolks, butter, lemon juice and the grated carrots to the cry ingredients and stir in with a spatula until the ingredients are moist. The dough should still be relatively heavy. Now carefully fold in the egg white into the completed dough.
Pour the dough into a prepared baking dish, smooth it out and allow to bake on the middle rack for 45-55 minutes. Do not forget to test with a toothpick or chopstick before removing from the oven.
Take the finished cake out of the oven and allow to cool in the tin for 15 minutes then remove and allow to cool completely on a wire rack.
Mix the powdered sugar with the water or lemon juice and pour over the cooled cake. Garnish with the chopped pistachios and marzipan carrots.
Want More Ideas?
Follow Kerrygold on Instagram
Chicken and Mushroom Pan with Herbs
1. Begin preparation by cutting the chicken breast fillets into approximately 1....
Spicy Butter Chicken
Recipe by Shirley Shannon This family favourite, fro...
Cheese Sauce Made With Kerrygold Cheddar Cheese
Method: Combine 1/4 cup milk and flour in a saucepan, stir with a...
Smoked Haddock Chowder
Get ready to chow down with this delicious smoked haddock chowder, best served w...
Hot Cross Buns with Salted Caramel Sauce
Recipe by Thabitha Makwakwa (@thabitha_chef) For the Hot Cross B...
Mini Lemon Curd Cheesecakes
A perfect make-ahead dessert, prepare it in advance and pop it in the fridge....