Swiss Carrot Cake With Mascarpone Icing

Submitted by Abby P

"Lighter more Citrus version of old favorite"

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Yields: 1 cake
• Serves: 12-16

ingredients

• 394.39 ml almonds, finely ground
• 157.80 ml carrot, grated
• 177.44 ml dry breadcrumbs
• 6.16 ml ginger
• 4.92 ml cinnamon
• 4.92 ml mace
• 4.92 ml baking powder
• 6 eggs, separated
• 295.73 ml sugar
• 9.85 ml lemon rind
• 44.37 ml lemon juice
• 60 g butter, softened
• 60 g mascarpone cheese
• 125 g icing sugar

directions

1. Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
2. Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
3. Stir egg yolk mixture into carrot mixture.
4. Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
5. Grease 20cm (8") cake tin.
6. Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
7. cool in tin for 10min then turn out on a wire rack to cool completely.
8. To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.

Reviews

[Fairy Nuff]

This is a lovely moist cake with loads of flavour. The citrus is a good addition and using almonds and breadcrumbs gave the cake good texture. Loved the mascarpone frosting which I doubled the ingredients for. Thanks Abby P for your recipe!