Wednesday, February 8, 2012

Carrot, Almond and Macadamia Tea Cake

125g grated carrot
3/4 cup almond meal
3 tbsp SR Flour
1/4 tsp salt
2 free range eggs, separated
90g raw caster sugar
1 tbsp honey
zest of 1 lemon and 2 tbsp juice, reserve extra juice
handful of macadamias (or blanched almonds or other nuts)

*optional extras:
lemon glaze (see below)
vanilla dusting sugar

Preheat oven to 175 degrees C.
Line a baking loaf tin with paper on bottom and sides
(tip; use a big piece and fold corners in so its like a basket).

Stir carrot, SR flour, zest, lemon juice, salt and almond meal together in a bowl.
In an electric mixer beat egg whites till stiff peaks form. Set aside.
In a clean mixer bowl (or wash other one) add egg yolks, honey and sugar and mix till thick and pale.
Fold yolk-sugar mix into carrot mix. Then fold half the eggwhites in, followed by the other half.
Spread batter in the tin and scatter over nuts. Bake for 30-40 minutes till skewer comes out clean.

This cake was overly sweet when I first made it with 125g sugar. I reduced the sugar above and I still thought it needed some tartness. So, I suggest the following glaze:

Lemon glaze:
Add juice of 1-2 lemons, 1 tbsp zest and 1 tbsp honey to a saucepan and reduce to a syrupy consistency.
Pour over warm cake.

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