SEPHARDI CARROT CAKE

Preheat your oven to 190 deg C
Grease and line a 26 cm round springform cake pan
Pace in the bowl of your electric mixer
2 cups of castor sugar
8 egg yolks
zest of 2 lemons
Beat these ingredients with the mixer  until they are thick and creamy .
This takes a while , don`t be impatient.
When you have a thick creamy consistency fold in by hand
 3 cups of grated raw carrot
4 cups of almond meal
When these are thoroughly combined
Add 1 cup of self raising flour
2 tsp of cinnamon
1 cup of walnuts
1/2 cup of raisins
Set the batter aside .
In another mixer bowl place 8 egg whites
with 1/2 tsp of salt
1 tsp of cream of tartar
Beat with an electric mixer until stiff .
Gently fold the egg whites into the cake batter .
Spoon the batter into the prepared pan and bake for 45 to 50 minutes or until the cake is firm .
Turn the cake out onto a cooling rack .
Mix 2 tbs of apricot jam with 1 tbs of boiling water  mix until smooth .
Brush the glaze over the warm cake .
let the cake cool completely before serving .