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1
Sift the granulated sugar.
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2
Crush the hazelnuts very small (best results in a blender).
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3
Wash the sultanas.
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4
Wash and grate the carrots.
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5
Grease the cake tin (9 by 12-inch deep).
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6
Place a bowl over a pan of hot water.
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7
Preheat oven to 350 degrees F. Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens.
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8
(It should be doubled in bulk, lighter in color and creamy in texture).
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9
When this happens, set aside the yolk and sugar mixture for a moment (off the heat).
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10
Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked.
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11
Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated.
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12
Set aside until required.
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13
Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice.
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14
To this add the grated carrots and lemon zest.
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15
Fold in the 1 teaspoonful of flour and sultanas.
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16
Remove the bowl from the heated water.
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17
Fold in 2 tablespoonfuls of egg whites.
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18
Then put all the mixture into the remainder of the whites of eggs and fold in well.
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19
Add the 1/4 teaspoonful of cinnamon.
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20
Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F., on the middle shelf, for 60 minutes.
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21
Remove cake from the pan and cool completely.
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22
Cut cake in half, spread the jam over the bottom and replace top.
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23
Sprinkle with confectioners' sugar before serving.
