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5 eggs, separated
200 g/7 oz/scant 1 cup soft brown sugar
15 ml/1 tbsp lemon juice
300 g/10 oz carrots, grated
225 g/8 oz/2 cups ground almonds
25 g/1 oz/0.25 cup wholemeal (wholewheat) flour
5 ml/1 tsp ground cinnamon
25 g/1 oz/2 tbsp butter or margarine, melted
25 g/1 oz/2 tbsp caster (superfine) sugar
30 ml/2 tbsp single (light) cream
75 g/3 oz/0.75 cup chopped mixed nuts |
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Method:
Beat the egg yolks until frothy, beat in
the sugar until smooth, then beat in the lemon juice. Stir in
one-third of the carrots, then one-third of the almonds and continue
in this way until they are all combined. Stir in the flour and
cinnamon. Whisk the egg whites until stiff, then fold them into the
mixture using a metal spoon. Turn into a greased and lined deep 18
cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas
mark 4 for 1 hour. Cover the cake loosely with greaseproof (waxed)
paper and reduce the oven temperature to 160°C/325°F/gas mark 3 for a
further 15 minutes or until the cake shrinks slightly from the sides
of the tin and the centre is still moist. Leave the cake in the tin
until just warm, then turn out to finish cooling. Combine the melted
butter or margarine, sugar, cream and nuts, pour over the cake and
cook under a medium grill (broiler) until golden brown.
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