For a rich dessert, I top the cake with a dark chocolate ganache. My Mum used a thin rum icing drizzled over the top which is also delicious, not so rich - and parve.

Method

• Grease and paper the base of a 23cm springform tin and heat the oven to 180C.
• Beat the yolks, sugar and salt until snow white and moussey and fold in the ground hazelnuts and then the grated carrot.
• Beat the egg whites until foamy. Add the squeeze of lemon juice and beat until stiff. Gently fold the beaten egg whites into the egg yolk mixture.
• Pour into the tin, heaping the mixture in the centre.
• Bake in oven for up to 1 hour - check after 45 minutes.
• Remove from oven and cool completely before icing.
• Make the rum icing by mixing the icing sugar with the rum and a few drops of boiling water. It should have a thin spreading consistency. Spread thinly over the cake, allowing the icing to drip over the edges. It will harden as it dries.
• For the ganache, bring the cream to scorching point (just before it boils) and pour over the chocolate in a heatproof bowl. Whisk to combine until the mixture is smooth and shiny. Spread over the cake once it has thickened a little – which it will as it cools.

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Rosalind Rathouse is the owner of Cookery School at Little Portland Street, London cookeryschool.co.uk