Almond and Orange Carrot Cake
By The Cooking Book
Published on 13 April 2022
This cake does not need flour or butter, so is great for people on restricted diets.Good with fresh fruit, such as raspberries, blackberries, blueberries, or redcurrants, and a spoonful of Greek yogurt or whipped cream.Time and servings
1 hr 10 minsTotal time
10 minsPrep time
1 hrCooking time
Ingredients
- 200 g of carrots, peeled
- 4 large of eggs, separated
- 150 g of ground almonds
- 3 drops of pure vanilla extract
- 1 orange
- 150 g of caster sugar
- 1 tbsp of orange, juice, or orange or almond-flavoured liqueur
- 7 raspberries, to garnish
- 1 dusting of icing sugar, to garnish
Method
Step 1
Preheat the oven to 160°C (325°F/Gas 3). Line a 20.4cm cake tin with greaseproof paper.Step 2
Cook the carrots in a little water until tender, then drain, cool slightly, and blend to a purée with the orange juice.Step 3
Whisk the egg yolks in a large bowl with the vanilla and grated orange zest. Gradually add the sugar, whisking until it becomes thick and pale. Fold in the carrot purée and ground almonds.Step 4
In a clean, dry bowl, whisk the egg whites until stiff, then fold them into the yolk mixture. Pour into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.Step 5
Cool in the tin for 10 minutes, then transfer the cake to a wire rack and leave to cool completely. Pile on the raspberries and sift icing sugar over the top to serve.