Everyone loves a carrot cake - this one is moist and packed with creamy, crunchy almonds. Delicious anytime of the morning.
100g self-raising flour, sifted
300g ground almonds
50g whole blanched almonds, very coarsely
ground, or flaked almonds
grated rind of 1 small unwaxed lemon
200g grated carrots (about 250g before
peeling and trimming)
6 large eggs, separated
200g light muscovado sugar
a 1kg loaf tin, greased and base-lined
Makes 1 large loaf cake
Put the flour, all the almonds, lemon rind and carrots in a large bowl and mix well with a wooden spoon.
Whisk the egg yolks with half the sugar until very thick and fluffy. In another, spotlessly clean, grease-free bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the sugar to form a meringue. Using a large metal spoon, gently fold the carrot mixture into the whisked yolk mixture, followed by the meringue. (There should be no trace of meringue visible in the mixture).
Spoon the mixture into the prepared loaf tin and smooth the surface. Bake in a preheated oven at 180C (350F) Gas 4 for about 1 hour until golden and firm to the touch and a skewer inserted into the centre comes out clean. Let cool in the tin until lukewarm, then turn out onto a wire rack to cool completely. The loaf cake is best eaten within 2 days and is not suitable for freezing.
This recipe can be found in 'Morning Bakes' by Linda Collister, published by Ryland Peters &Small, ISBN: 1900518996, 8.99.