two cakes with a diameter of 8 inches, one inch thick
1 cup grated carrots (from two carrots)
1 cup almond flour
½ cup dried apricots cut into small pieces
1 tbs picked lemon thyme leaves
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cardamom
½ tsp nutmeg
grated rind of one lemon and 1 tbs lemon juice
3 tbs of xylitol
1 tsp vanilla extract
4 tbs of almond or grapeseed oil
1 bar of white chocolate
½ cup plain yogurt, low-fat
2 tbs lemon juice
1 tbs chopped pistachios
apricot halves flattened and formed into cones
fennel fronds (optional)
Peel the carrots and grate on a coarse grater. Cut the apricots into small dice. Peel the leaves from the thyme sprigs. Separate the eggs. Whip the egg whites until stiff, put aside. In a separate bowl, combine the ground almonds, cardamom, nutmeg, baking soda, baking powder and salt. Combine the dry ingredients with the grated carrots, dried apricots and thyme. In a separate bowl whip the egg yolks with xylitol until pale and fluffy. Add to the beaten yolks the lemon zest and juice, vanilla and oil and beat for a while. Add the egg yolks to the dry ingredients, mixing gently with a spatula. Then add the beaten whites in three additions. Transfer the batter into two molds coated with butter and lined with parchment paper. Bake in the preheated oven at 180 degrees for 35-40 minutes, until toothpick inserted into the cake comes out dry. While the cake is cooling down melt the white chocolate in a water bath. Mix it with yogurt and lemon juice. Pour half of the cream on one of the cakes. Put the other hold on top and pour another half of the glaze on the other half of the cake. Arrange apricot carrots decoratively on the cake and sprinkle with pistachios.
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