Swiss Carrot Cake

This version of the light moist Swiss carrot cake uses almonds and cornflour instead of wheat flour and so is gluten and wheat free. It's suitable for coeliacs and anyone who can't tolerate wheat and gluten.

Ingredients

300g Shamrock Golden Caster Sugar
300g carrots, grated
300g Shamrock Ground Almonds
75g Shamrock Cornflour
3 tbsp apricot jam
5 eggs, separated
2 tbsp Kirsch grated zest and juice
1 lemon
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch salt
Golden icing sugar to finish

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Method

Preheat the oven to 180ºC/350ºF/Gas 4.
Beat the egg yolks, golden caster sugar, lemon zest and juice until creamy.
Add the ground almonds and carrots, followed by the cornflour, spices, baking powder and salt.
Stir in the Kirsch.
In a separate bowl whisk the egg whites until stiff but not dry and gently fold into the mixture until incorporated.
Spoon the mixture into a greased lined 24cm/9" cake tin and bake for about 1 hour until cooked through.
Cool in the tin for 10 minutes then turn onto a wire rack.
Heat the apricot jam and brush over the cooled cake.
When completely cooled, sift over golden icing sugar.

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