You may also like
Categories:
almonds carrot breadcrumbs ginger cinnamon mace baking powder eggs sugar lemon rind lemon juice butter Mascarpone cheese icing sugar
Viewed: 51 - Published at: 6 years agoIngredients
- 1 2/3 cups almonds, finely ground
- 2/3 cup carrot, grated
- 3/4 cup dry breadcrumbs
- 1 1/4 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon mace
- 1 teaspoon baking powder
- 6 eggs, separated
- 1 1/4 cups sugar
- 2 teaspoons lemon rind
- 3 tablespoons lemon juice
- 60 g butter, softened
- 60 g mascarpone cheese
- 125 g icing sugar
Method
- Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
- Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
- Stir egg yolk mixture into carrot mixture.
- Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
- Grease 20cm (8") cake tin.
- Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
- cool in tin for 10min then turn out on a wire rack to cool completely.
- To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
