Carrot Pineapple Cake

A great cake recipe for any occasion:

Grate the carrots very finely, drizzle with the juice of one lemon. Trim the fresh pineapple and set aside 6 to 8 very thin slices for later decoration – cut the rest into very small pieces.

Beat the yolks with the sugar until creamy, add a pinch of salt, juice of one lemon and all the zest, cinnamon.

Fold in ground flour, hazelnuts, coconut flakes, the carrots, the finely chopped pineapple briefly.

Add the breadcrumbs mixed with baking powder.

Whip the 8 egg whites until stiff and fold in carefully.

Grease a deep baking tray and spread the dough on it.

(If you want to work with ‘side-covering aluminum foil’, you can take the baking tray ‘as is’ – otherwise cut after baking).

Preheated oven, 180 °C , Approx. 30 to 40 min. (Don’t let it get too dark) On the finished cake place the thin slices of pineapple, now cut in half, decoratively. Coat everything with a thin layer of lemon glaze (made from the juice of one lemon and powdered sugar).

You ‘could’ add small, hand-shaped or purchased marzipan carrots with lemon balm “green” – depends on the celebration.

Note: Must absolutely infuse for one night.

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