Name: Carrot Cake
Yield: 4 servings
Ingredients: 2 3/4 cups carrots peeled and finely grated; 5 1/4 tablespoons butter soft; 1 1/4 cups caster sugar; 1 pinch salt; 1 teaspoon vanilla extract; 6 eggs; 2 tablespoons orange juice; 1 Orange zested; 5/8 cup plain flour; 3 1/3 cups ground hazelnuts; 11/16 cup hazelnuts chopped; 2 teaspoons baking powder; 7 ounces marzipan; 2 1/2 cups icing sugar; yellow food colouring a little red and; 16 pistachios; 2 tablespoons orange marmalade; 1 egg white

1
Preheat the oven to 350u00b0F. Mix the butter, sugar, salt and vanilla extract with the whisk of a hand mixer until creamy. Add the 6 whole eggs one by one and stir in the 2 tbsp of orange juice and zest. Fold in the flour, the ground and chopped nuts and baking powder gradually, stir well and fold in the carrots. Pour into a greased, 10 inch diameter springform cake pan, smooth the top and bake for 35-40 mins. Remove from the oven and set on a wire rack. Loosen the pan and immediately drizzle with 1/2 cup of orange juice then leave to cool.
2
Meanwhile, for the cake decorations, knead the marzipan with 1/2 cup of powdered sugar. Mix some red and yellow food coloring and knead into the marzipan. Shape into 16 carrots and make small grooves in them with the back of a knife. Push a pistachio into the wide end of each carrot.
3
For the icing, mix the remaining powdered sugar, the egg white and 1 tbsp of water into a smooth paste.
4
Transfer the cake to a cake plate and spread it with the marmalade. Spread the icing on top and leave to dry. To serve, arrange the marzipan carrots on top and garnish with the remaining orange zest.

Carrot Cake

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