Saturday, December 24, 2005

Resipi...Carrot Almond Cake



160g butter

100g castor sugar

5 egg yolks

60ml UHT milk


200g self-raising flour

1¼ tbsp baking powder

1/2 tsp cinnamon powder

80g ground almonds

225g grated carrot

Grated rind from 1 lemon

4 egg whites

40g castor sugar


2 tbsp apricot gel mixed with 2 tbsp water
Lightly grease a 22cm cake tin and line with parchment paper. Preheat oven to 180°C.

Cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time until fully incorporated, scraping down the sides of the bowl after each addition.

Add one third of the sifted dry ingredients, followed by about one third of the milk and do this alternately until mixture is evenly incorporated.

Mix in ground almonds, carrots and lemon rind.

In another clean bowl, beat the egg whites with the sugar until just stiff, then gently blend the whisked egg whites into the carrot batter. Mix until evenly combined.

Turn out batter into prepared cake tin and bake in preheated oven for 1 hour 15 minutes or until the cake is firm to the touch and begins to pull away from the sides of the tin.

Combine apricot gel with water in a small saucepan and bring to just a boil to dissolve the apricot gel. Brush hot apricot gel over the just baked cake immediately.


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