This recipe proves once again that sweet and vegetables go together wonderfully. After all, it is the grated carrots that give our bundt cake its juiciness and richness. The fine roasted aroma of the roasted Piedmont hazelnuts from our range, rounded off with a pinch of Ceylon cinnamon, is the perfect complement. The best is always saved for last: a ganache made from white chocolate and cream, which crowns the freshly baked cake. This classic cake is not only delicious at Easter time, but just as good on any other day of the year.

1. Grind the nuts and leave to soak briefly in the milk.
2. Separate the eggs, whisk the egg whites with 45 g sugar and a pinch of salt until very fine.
3. Meanwhile, peel the carrots and cut into fine strips on the mandolin. Sprinkle the carrot strips with the lemon juice and mix.
4. Beat the softened butter with the remaining sugar and a pinch of cinnamon until fluffy, gradually add the egg yolks and work in.
5. Add the nuts and orange zest. Mix the flour and baking powder and add through a sieve; stir in briefly.

Pour the cake batter into the prepared Guglhupf tin and bake at approx. 165 °C (fan oven) for 35-40 minutes. Turn out of the tin and leave to cool.

For the ganache, bring the cream to the boil. Chop and add the white chocolate, immediately remove the pan from the heat and finely emulsify the mixture with a hand blender. Pour the ganache over the cooled cake at approx. 30 °C and decorate as desired.