5 eggs, separated

1 1/4 c. sugar

1 t. grated lemon peel

10 oz. blanched finely ground almonds (about 2 c.)

5 carrots peeled and grated (about 1 1/2 c.)

1/2 c. flour

1 t. baking powder

pinch of salt

2 T. apricot jam, thinned with 1 T. water

Preheat the oven to 325 degrees F. Grease and flour an 8-inch round cake pan and set aside.

Beat egg whites with a pinch of salt until stiff.

Beat together the egg yolks and sugar until foamy. Add the lemon peel, ground almonds and grated carrots and mix until well combined. Add the flour and baking powder and mix until well combined.

Fold egg whites into cake batter.

Pour cake batter into greased and floured cake pan and bake for 50 min., until a toothpick in the center comes out clean.

Let the cake cool completely on a wire rack. Brush with the thinned jam.

Ice the cake with the icing of your choice (buttercream, cream cheese frosting, or whipped cream frosting). Ideally, store in an airtight container in the refrigerator for a day before serving.

Gold Coast Restaurant

I think this could easily be made gluten-free by swapping the flour out for gluten-free flour (use a 1-to-1 gluten free baking mix) but I haven't tried it yet.