Swiss Carrot Cake With Mascarpone Icing

Lighter more Citrus version of old favorite

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

Ingredients

• 1 2⁄3 cups  almonds, finely ground
• 2⁄3 cup carrot, grated
• 3⁄4 cup  dry breadcrumbs
• 1 1⁄4 teaspoons ginger
• 1  teaspoon cinnamon
• 1  teaspoon mace
• 1  teaspoon baking powder
• 6  eggs, separated
• 1 1⁄4 cups sugar
• 2  teaspoons lemon rind
• 3  tablespoons 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.