Carrot and almond cake

INGREDIENTS
300 g finely grated carrots
2 tablespoons potato starch
220 g sugar
5 eggs
200 g finely ground almonds
Grated zest of 1 lemon
1 small glass rum
1 pinch ground cinnamon
TOPPING
3 tablespoons apricot jam
Flaked almonds

I separate the yolks and whites, add sugar to the yolks and whisk with electric beaters.

They should become pale, thick and fluffy.

I whisk the whites stiff.

I add carrots to the whisked yolks.

Then the ground almonds.

I sift the starch and cinnamon.

I mix well, add grated lemon zest and rum.

I add the whisked whites.

I fold gently upwards from the bottom.

I butter and flour a tin, or line with parchment, and add the very soft mixture.

I bake at 180°C for about 40 minutes. A skewer in the centre should come out dry. I remove and let cool.
I take it out of the tin and brush with an apricot glaze made by warming three tablespoons jam with a tablespoon water, then straining.

I scatter with flaked almonds.

Delicious and soft. Alternatively, dissolve icing sugar in a little water and lemon juice and pour this icing over the cake instead of the almonds.