Name: Almond carrot cake
Cook time: 75 min
Total time: 75 min
Yield: 16
Ingredients: 5 eggs, separated; 1 teaspoon finely grated lemon rind; 1 1/4 cup (275g) caster (superfine) sugar; 2 cup (480g) firmly packed, coarsely grated carrot; 2 cup (240g) ground almonds; 1/2 cup (75g) self-raising flour; 2 tablespoon roasted slivered almonds; Cream cheese frosting; 100 gram (3 ounces) cream cheese, softened; 80 gram (2½ ounces) unsalted butter, softened; 1/2 cup (80g) icing (confectioners') sugar; 1 teaspoon lemon juice

Almond carrot cake

This dense, moist almond carrot cake has a delicious lemon cream cheese frosting. If you prefer, you can use orange juice and zest in place of lemon in both the cake and frosting.

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Serves 16

Cook

1H 15M

Ingredients

5 eggs, separated

1 teaspoon finely grated lemon rind

1 1/4 cup (275g) caster (superfine) sugar

2 cup (480g) firmly packed, coarsely grated carrot

2 cup (240g) ground almonds

1/2 cup (75g) self-raising flour

2 tablespoon roasted slivered almonds

Cream cheese frosting

100 gram (3 ounces) cream cheese, softened

80 gram (2½ ounces) unsalted butter, softened

1/2 cup (80g) icing (confectioners’) sugar

1 teaspoon lemon juice

Method

1.Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) square cake pan; line base with baking paper.

2.Beat egg yolks, rind and sugar in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl; stir in carrot, ground almonds and sifted flour.

3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into carrot mixture, in two batches. Pour mixture into pan.

4.Bake cake about 1¼ hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, make cream cheese frosting. Beat cream cheese and butter in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar and juice.

6.Spread cold cake with frosting; sprinkle with slivered almonds.

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