Carrot and Honey Cake

Name: Carrot and Honey Cake (Pain de carottes et miel)
Cuisine: Swiss
Ingredients: 2 eggs, separated; 50 g (2 oz) dear honey; grated rind and juice of ½ large or 1 small lemon; 100 g (4 oz) carrots, peeled and finely grated; 100 g (4 oz) hazelnuts, very coarsely ground; a generous pinch of ground cinnamon; a pinch of ground cloves; 25 g (1 oz) wholewheat grains, freshly milled into flour; 25 g (1 oz) wholewheat grains, freshly milled into flour

Pain de carottes et miel

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This cake, with the Vitamin A of the carrots, can be served at tea time as well as for dessert.

Ingredients

2 eggs, separated
50 g (2 oz) dear honey
grated rind and juic

Europe
Switzerland
France
Cake
Dessert
Vegetarian

Method

Whisk together the egg yolks, honey, lemon rind and juice, until frothy.
Stir in the carrots, hazelnuts, spices and flour.
Whisk the egg whites until stiff, then fold into the carrot mixture.
Transfer to an oven-proof dish and bake in the oven at 180°C/350°F/Gas 4