Line a loaf of 20 cm cake pan with baking paper, or grease pan lightly with butter and flour.
Beat egg yolks with Rapadura for about 5 minutes.
Blend in lemon rind, carrots, almonds, arrowroot and sea salt.
In separate clean bowl, beat the egg whites with pinch of sea salt until stiff. Fold egg yolk mixture into egg whites and pour into cake pan.
Sprinkle with optional pine nuts.
Bake at 175 C for about 30 minutes or until cooked through. Rest in the pan for 5 minutes before turning out onto a cake rack.
Spread with home-made cream cheese icing if desired (see separate recipe)
*Rapadura is mineral-rich, unprocessed dehydrated cane juice.
** Activated Almonds (see separate recipe).
Activating nuts is the process of soaking to break down the phytic acid coating that reduces the absorption of the nutrients in the nuts. The activation process also makes them more digestible.