Beat the egg yolks and honey until foamy.
Beat the egg whites with the lemon juice until firm.
Mix the spelt flour with the baking powder. Add cinnamon, a pinch of salt and the grated lemon zest.
Gently combine the beaten egg whites, egg yolks, flour mixture, carrots and almonds. Bake slowly in a greased, floured pan at 170 °C for about 1 hour (test with a stick). Let cool completely and only then cut in half.
Spread the cake base with jam, cover with the glaze and decorate as desired.
Preparation Tip:
The cake can also be covered with a lemon glaze.
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