I got this recipe from one member in Cookpad UK: Aunti Eiko’s dark cherry and carrot cake. I baked this yummy cake and, especially with those gorgeous red cherries turned into a tasty cake.
Carrot-cherry cake
Ingredients
200g unsalted butter
200g sugar
180g plain flour
300g shredde carrots
200g glace cherries
90g almond powder
5 eggs
1tsp baking powder
100ml maple syrup
Method
Preheat the oven on 180C. Grease cake tin with butter.
Whip 5 eggs white with 20 g sugar in a large bowl. Mix butter with 180 g sugar well and then add egg yolk one by one. In a bowl with butter mixture add plain flour, almond powder and baking powder. Mix until blended. Then stir in whipped eggs white, shredded carrots and glace cherries. Combine together.
Divide the cake mixture between the two cake tins and bake for about 50 minutes. Remove the cake from the tins, pour maple syrup over the surface of cake and leave until completely cold. I had a touch of Mascarpone cheese top of the cake as well.
