Monday, 19 December 2011

Flourless/Dairyless Carrot and Almond Cake

I've been looking at flourless cake recipes recently and a trusted cake yoda recommended I give carrots a go. After a bit of tweaking I have to say what I've ended up with has far exceeded my expectations! The sponge is soft and almost syrupy, the flavours are delicate and fragrant and the added textures of the nuts and sultanas compliment the end result beautifully. Despite starting as an experiment I'll definitely be making this one again and again!

Prep time: 15 Mins
Baking time: 60 Mins
200g Caster Sugar
4 Large Eggs
1 Tsp Vanilla
1 Tsp Mixed Spice
The zest of 1 Orange
250g Carrot (Grated)
100g Walnuts (Roughly Chopped)
150g Sultanas
1 Tsp Baking Powder
300g Ground Almonds

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm deep loose bottomed tin (You can use oil or butter for the greasing, depending on how dairy free you want to make it!). In a large bowl whisk together the sugar and the eggs for about a minute, until they are a nice pale yellow and bubbling a little on top. Add in the vanilla, mixed spice and orange zest, then give it one more quick whisk, until they are incorporated. Tip in the carrot, walnuts and sultanas, then fold them in gently with a spatula. In a separate bowl mix together the baking powder and ground almonds, then fold that through as well. Make sure you get to the bottom of the bowl as well as the sides so it's all properly combined. Spoon into the tin, then bake in the centre of the oven for about an hour until a metal skewer comes out clean from the middle. When you're satisfied it's done remove it from the oven, let it cool completely in the tin then carefully turn it out. You're all done!

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