|Preparation Time||20 mins|
|Cooking Time||45 mins|
|Suitable for pre-cooking||Yes|
For the cake
200 gr Salted butter
100 gr sugar (this is low; if you like things sweet, up the sugar to 150 gr, but remember there will be two layers of sweet topping. )
4 eggs whisked
150 gr ground almonds
75 gr rye flour
1 tsp baking powder
300 gr grated carrots
100 gr grated marzipan
200 gr sultanas
For the topping
100 gr cream cheese
250-300 gr icing sugar
2-4 drops almond essence or lemon
Melt butter and whisk together with sugar. Whisk in eggs. Measure ground almonds and flour with baking powder. Mix grated marzipan and sultanas into the dry mixture and then fold in the grated carrots. Mix thoroughly.
Turn into two 7 in square flat cake tins.
Bake for 45 minutes at 180o (not fan).
Prepare the topping but don’t put on the cakes until they are completely cold.
Beat icing sugar slowly into cream cheese until you get a spreading consistency. Add a couple of drops of almond essence. Too much will make a runny topping. You need enough topping to sandwich the cakes together and cover the top.
Use a fork to drag a pattern across the top.