Name Carrot cake


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* 3 eggs, size 2, separated
* 150g (5 oz) soft brown sugar
* 225g (8 oz) carrots, peeled and grated
* 50g (2 oz) ground almonds (optional)
* 75g (3 oz) flaked almonds
* Rind of 1 lemon
* 50g (2 oz) wholewheat flour, mixed with
* 1 x 2.5ml spoon (1/2 teaspoon) baking powder
* 25g (1 oz) Stork margarine, melted

* 25g (1 oz) castor sugar
* 25g (1 oz) almonds

* 225g (8 oz) icing sugar
* 75g (3 oz) Stork margarine
* 1-2 x 15ml spoons (1-2 tablespoons) milk

OVEN: Pre-heat to moderate (180°C, 350°F, Gas No. 4)
SHELF: Middle
1. Whisk egg yolks and sugar until thick and creamy.
2. Stir in the carrots, almonds and lemon rind.
3. Fold in flour.
4. Whisk egg whites until stiff and carefully fold into the mixture with the melted Stork.
5. Turn into a greased and bottom lined 20cm (8 inch) cake tin and bake in pre-heated oven for 40-50 minutes
6. Turn out onto wire tray and cool. Split in half.
7. Praline: Place sugar and almonds in a heavy based saucepan and heat gently, stirring occasionally until sugar has melted to a syrup.
8. Coat almonds and pour onto waxed paper. Leave to set and allow to cool.
9. Place in a polythene bag and crush with a rolling pin.
10. Icing: Beat together sugar, Stork, milk and add praline.
11. Place 1/3rd of the icing in a piping bag with a star nozzle. Use remainder to sandwich cake together.
12. Pipe icing around edge of cake and dredge with icing sugar.

Preparation time: 30 mins
Cooking time: 40 mins

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