CARROT & ALMOND DESSERT CAKE

INGREDIENTS

500gm pkt of frozen julienne carrots
4 eggs seperated
1 1/2 cups firmly packed brown sugar
1 tspn grated lemon rind
200gm ground almond meal
1 cup self raising flour
icing sugar for dusting


METHOD

1. Place frozen julienne carrots in a food processor and process until finely chopped.
2. In a large bowl whip the egg yolks, sugar and lemon rind until light and creamy.
3. Stir in the chopped carrots, almond meal and sifted flour.
4. In a seperate bowl whip egg whites until peaks form and fold into the carrot mixture.
5. Spoon mixture into a greased and baking paper base lined 25cm spring form tin.
6. Bake in a preheated oven at 180c for 50 - 55 mins.
7. Rest in tin for 10 mins.
8. Dust with icing sugar and serve warm or at room temperature with cream or ice cream.

Tip: Add a tspn of cinnamon in step 3 with flour for a slightly spicier version.