Ingredients: 260g carrots 100g potato starch 250g sugar 6 eggs 16 walnut kernels Grated zest of 1 orange Pinch of salt Flour for dusting the baking pan Butter for greasing the baking pan Powdered sugar for decoration

Preparation: Pour boiling water over the walnut kernels for 1 minute, then drain off the water. Peel off the thin skin from the nuts and chop them finely. Wash, peel and grate the carrots finely. Separate the egg whites from the yolks.

Beat the egg yolks with the sugar until you get a homogeneous and fluffy mass. Add salt, starch, nuts, carrots, and the grated zest of one orange. Mix everything thoroughly. Beat the egg whites until you get a thick and fluffy mass using a mixer, and gently fold into the carrot mixture.

Mix everything carefully with circular movements from bottom to top, and transfer into a buttered and floured baking pan. Bake the cake for 40-50 minutes in a preheated oven at 190°C.

After the cake has been baked and cooled, sprinkle with powdered sugar and serve.