Carrot Wholemeal Cake

Dough: Beat the butter and honey until creamy and add the eggs one by one. Sift the spices and baking powder into the whole wheat flour and then add to the egg mixture alternately with the milk form.

Finally, fold the raisins, diced figs, hazelnuts and the grated carrots into the batter.

Grease a 26 cm ø conical cake pan and line the bottom with a round piece of baking parchment. Bake at 180 degrees top and bottom heat for about 50 min.

Garnish: Brush the surface of the finished cake with the boiled apricot jam. Form 12 carrots from the colored marzipan and insert the halved pistachios at the “thick end”. Spread the carrots evenly on the cake.

The cake should be left for a few days before eating.

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Tip: Stock up on high-quality spices – it pays off!

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