| Swiss Carrot Cake |
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| Written by Billington's, 2004 | |
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This light version of a Swiss carrot cake uses almonds and cornflour instead of wheat-flour so it, too, is suitable for coeliacs and anyone who can't tolerate gluten.
5 eggs, separated 300g (10oz) golden caster sugar Grated zest and juice of 1 lemon 300g (10oz) ground almonds 300g (10oz) carrots, grated 75g (3oz) cornflour 1⁄2 tsp ground cinnamon 1⁄4 tsp ground cloves 1 tsp baking powder Pinch of salt 2 tbsp Kirsch 3 tbsp apricot jam Golden icing sugar, to finish Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Beat the egg yolks, golden caster sugar, lemon zest and juice together until creamy. Add the ground almonds and carrots, followed by the cornflour, spices and baking powder and a pinch of salt. Stir in the Kirsch. In a separate bowl, whisk the egg whites until stiff but not dry and gently fold into the mixture until incorporated. Spoon the mixture into a greased lined 24cm (9in) round cake tin and bake for about 1 hour. The cake will be cooked through when a skewer inserted in the middle comes out clean. Leave in the tin to cool for 10 minutes, then turn onto a wire rack. Heat the apricot jam and brush over the top of the cooled cake. When completely cold, sift a little golden icing sugar over the top. Store in an airtight tin for up to three days. Serves 6-8 |
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