Carrot and Almond Cake
Ingredients:
250g almonds with skin
200g caster sugar
250g carrots, peeled and sliced in 2.5cm pieces
110g savoy biscuits, crisped in oven 20 minutes.
2 ½ teaspoons baking powder
1 tablespoon Amaretto
¼ teaspoon salt
4 large eggs, separated
25cm buttered spring form tin
Crème chantilly (Cream whipped with icing sugar and vanilla)
Method:
In food processor blend sugar and almonds.
Place in a large bowl.
Chop carrots finely in processor and add to bowl.
Blend savoy biscuits and add to bowl.
Add baking powder, liqueur and salt.
Mix egg yolks thoroughly into mixture in bowl.
Whisk egg whites and fold through 1/3rd at a time.
Level batter into prepared tin and bake in a moderate oven for 50-60 minutes.
Check at 50 minutes if blade comes out dry.
When ready cool cake in tin before unmoulding.
Serve with cream alongside.
This cake will keep for one week in foil – if you’re lucky to keep any at all!
