Anton Mosimann's Carrot and Honey Cake

Honey

Serves 4

Ingredients

• 2 eggs, separated, plus 1 egg white
• 100 ml clear honey
• Grated zest and juice of ½ large or 1 small lemon
• 120g carrots, peeled and finely grated
• 100g hazelnuts, very coarsely ground
• Pinch of ground cinnamon
• Pinch of ground cloves
• 25g wholemeal flour
• ½ tsp salt
• 1 tsp baking powder

Method

• Preheat the oven to 180°C/Gas 4.
• Whisk together the egg yolks, honey and lemon zest and lemon juice until frothy. Stir in the carrots, hazelnuts, spices, flour, salt and baking powder.
• Whisk the egg whites until stiff, and then fold into the cake mixture.
• Transfer to a 15cm round cake tin and bake for 20-25 minutes or until risen and golden and firm to the touch.
• Allow to cool in the tin.

Taken from Mosimann’s Fresh

© Anton Mosimann

Please note the image above is for illustrative purposes only, and is not an original photograph of the dish described.