Pineapple Carrot Cake with Marzipan Topping

THE CAKE

1 1/2 cup all purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter

1 cup sugar

2 pcs eggs

1 cup grated carrots

1 small can drained crushed pineapples

1/2 teaspoon cinnamon or nutmeg

1. In a bowl, cream butter until lemon color, then add sugar gradually (1/3 cup at a time).

2. Add eggs one at a time beating after each addition. Add vanilla. Beat until smooth.

3. Add carrots and pineapple and beat until blended. Set aside.

4. Sift flour, baking soda, salt three times.

5. Add the carrot-pineapple mixture to the flour mixture. Mix until blended well.

6. Pour into a lined pan.

7. Bake 30-40 minutes until done.

FOR THE MARZIPAN TOPPING

4 cups sifted confectioner's sugar

1 egg white

1 table spoon calamansi juice or lemon juice

1/4 cup pounded peanuts/almonds/walnuts/cashew (fine)

orange food coloring

green food coloring

1. In a bowl, beat egg white, confectioner sugar and peanuts. Add calamansi juice a little at a time until mixture forms into a dough.

2. Roll dough flat and out into a disk shape that fits the top of the cake.

3. Divide the excess dough. Color one part orange to be shaped like a carrot and color a small part green to be shaped like carrot leaves.

4. Assemble carrots as desired on top of the marzipan disk.