Drunken Carrot Cake

(*) 26 cm ø cake springform pan.

Cover the bottom of the cake pan with parchment paper. Butter the pan and dust it with flour. Preheat the oven to 180 °C.

Remove the peel from the carrots and grate them finely on a Bircher grater.

Whip the sugar (1), orange juice, orange zest and egg yolks until white and creamy. Fold in the carrot. Mix the two types of flour with the almond kernels. Whip the egg whites until very creamy. Sift in the sugar (2) and continue whipping until you have a glossy, snowy white amount. Fold into the carrot-egg cream alternately with the flour mixture. Pour the dough mixture on the spot into the prepared pan.

Bake the cake in the oven at 180 degrees on the second rack from the bottom for 40 min. Make the needle test.

Cool the carrot cake in the mold for 10 min.

In the meantime, heat the orange juice with the powdered sugar and mix with the Grand Marnier. Drizzle the cake evenly with the syrup and cool in the mold.

Have fun baking!

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