Carrot Cake (Submitted by Elise Goldstone E-Mail)

Ingredients :

340 grams of Cooked Carrots, pureed
2 cups of Ground Almonds
6 Eggs, separated
250 grams of Sugar
1 teaspoon of Butter
1 tablespoon of Grated Orange Rind
12,5 ml of Brandy

Method :

  1. Grease a 220 mm loose-bottomed cake tin with the Butter and set aside.
  2. Beat the Egg Yolks in a bowl until pale and frothy, then add the Sugar gradually, beating all the time, until the mixture is thick and creamy and makes a ribbon trail if the whisk is lifted.
  3. Stir in the Carrot Puree, Orange Rind, Brandy and Almonds and blend well.
  4. Beat the Egg Whites until stiff and fold into the Carrot mixture with a spatula. Spoon into the prepared cake tin.
  5. Bake in the center of the oven at 160°C until a skewer inserted into the center comes out clean, about 50 minutes.
  6. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out carefully onto a wire rack to cool completely. This cake can also be frozen

This page was last updated : Thursday, October 04, 2001

Recipes  Home   Sitemap

See who's visiting this page. View Page Stats
See who's visiting this page.

1