Carrot Cake - Miele DGC 6000 XL Cookbook

Ingredients
Sponge base:
5 medium eggs
200 g caster sugar
A pinch of salt
3 tsp vanilla sugar
300 g fi nely grated carrot
250 g ground hazelnuts
80 g plain fl our
1 tsp baking powder
Zest and juice of an orange
Butter and fl our for greasing
and lining the tin
Icing:
2 tbsp orange liqueur or
the juice of a lemon
100 g icing sugar
Pistachio nuts
Marzipan carrots
44 Baking

Carrot cake

Serves 12
1
Mix the sugar, vanilla sugar
and salt in a bowl. Combine
the fl our, ground hazelnuts and
baking powder in another bowl.
2
Separate the eggs, and whisk
the egg whites with the
orange juice until stiff. Gradually
beat in the yolks with a hand
whisk, then slowly drizzle in the
sugar mixture, and continue to
beat using the hand whisk. Sift
the fl our mixture into the egg
and sugar, and fold in using a
balloon whisk. Finally, fold in
the fi nely grated carrot and the
orange zest.
3
Grease a 26 cm Ø springform
tin with butter, and dust
with fl our. Transfer the cake
mixture into the tin, then place
on the rack and bake (see below
for settings).
4
Make icing from the icing
sugar and orange liqueur.
Once the cake is cool, spread
the icing over it. Decorate with
pistachio nuts and marzipan
carrots.
Settings: Step 3
Function: Conventional heat
Temperature: 160-170°C
Duration: 55-65 minutes
Shelf level: 2