Carrot and almond sponge cake

This cake can be prepared glutenfree, too.  Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1.

1 teaspoon of butter (to grease the mould)

150 g sugar

6 - 8 strips of lemon peel (yellow part only)

300 g carrot, peeled and diced

4 eggs

80 g baking flour (and a little more for flouring the baking tin)

15 g baking powder

1 pinch of salt

300 g ground almonds

1.Preheat the oven to 180°C. Grease the baking tin with butter and flour.

2. Place the sugar and lemon peel in the mixing bowl and pulverise for 20 sec/speed 10.

3. Using the spatula, lower the ingredients to the bottom of the mixing bowl, add the carrots and chop 20 sec/speed 5.

Add the eggs and beat 5 sec/speed 7.

3. Add the flour, baking powder, salt and ground almonds and mix 6 sec/speed 4. Finish mixing gently with the spatula.

4. Pour the batter into the prepared baking tin. Bake for 40 minutes (180°C). Turn out onto a wire rack and allow to cool (approx. 40 minutes).