St. Hildegard’s recipe


6 eggs (separated egg yolks and egg whites)
250 g brown sugar
1 teaspoon cinnamon
250 g grated carrot
300 g ground almonds
50 g spelt flour
lemon zest

For the glaze:
100 g chocolate
50 g butter


Line the bottom of a cake tin with a sheet of parchment paper. Grease the sides of the tin with butter.

Preheat the oven to 170 ºC.

Beat the egg yolks, sugar, cinnamon and lemon zest. Stir in the carrot, almonds and flour.
Beat the egg whites and a pinch of salt until firm peaks form. Stir into the egg yolk mixture gently.
Bake for about 1 hour.

Leave the cake in the cake tin until cold. Turn upside down and decorate with chocolate glaze.