Start the day before and make labneh to frost the cake. Stir salt into yogurt and then pour it into a colander, previously lined with two layers of cheesecloth. Stash it in the fridge until the next day to drain over a bowl.

Now it's time to bake the cake. Preheat oven to 180°C. Beat the egg yolks with the sugar, then add the finely grated carrots and the vegetable oil. Sieve the spelt flour with the ground blanched almonds, baking powder, orange powder, nutmeg and salt and fold into the beaten eggs.

Mix in the chopped blanched almonds and the diced candied orange peel.

Whip the egg whites until firm and gently fold into the cake batter.

Grease and dust with flour two 24 cm round spring form cake pan. Divide the batter evenly and bake for about 30 minutes until golden.

Remove the cakes from the pan, let cool and make the frosting. Whip the drained labneh with icing sugar, lemon zest and vanilla essence, then spread generously half of it in between the two cakes and half over the cake. Decorate with shelled almonds, candied orange zest and a few leaves of fresh lemon verbena. Leave it in the fridge for a few hours before serving.