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To make Argovia Carrot Cake you will need
Ingredients
| 1 1/8 | pounds | Carrot; washed and grated | | 2/3 | pounds | Butter | | 7 1/8 | ounces | Semolina | | 3 | fl oz | Milk | | 7 1/8 | ounces | Hazelnuts, blanched | | 8 | | Eggs, separated | | 3 1/2 | ounces | Semolina | | 3/4 | pounds | Flour | | 7/8 | ounces | Baking powder | | 3 1/2 | ounces | Apricot marmalade (or other flavour) | | 8 | ounces | icing sugar | | | a couple of tablespoons of cold water to mix the icing | | 2 | tablespoons | Lime juice |
Instructions
Grease and flour a springform tin
Beat the butter and sugar well, beat in the egg yolks one at a time, blending well after each addition.
Stir in the milk, hazelnuts, carrots and flour
Beat egg whites and sugar to 'snow' and and fold into the flour mix Pour batter into the springform pan and bake at 350f until set.
Mix the icing sugar with the lime juice and enough water to mix.
Heat the marmalade gently.
Cool the cake and release from the springform pan.
Top with the apricto marmalade and the icing.
Argovia Carrot Cake is lovely on any tea table.
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