Almond and Orange Cake

Deliciously moist and fragrant cake - butter and flour free.



Cake tin needed

20cm (8in) deep cake tin

Ingredients

200g (7oz) peeled carrots

4 large eggs, separated

few drops of vanilla extract

1 orange

150g (5 ½ oz) caster sugar

1 tbsp orange juice or orange liqueur

150g (5 ½ oz) ground almonds

Raspberries, to garnish

Icing sugar, for dusting

Preheat the oven to 160 C.

Line the cake tin with baking parchment.

Cook the carrots in a little water until tender, then drain, cool slightly, and blend to a puree with the orange juice or orange liqueur.

Whisk the egg yolks in a large bowl with the vanilla and grated orange.

Gradually add the sugar, whisking until it becomes thick and pale.

Fold in the carrot puree and ground almonds.

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.

Cool in the tin for 10 minutes, then transfer the cake to a wire rack to cool completely.

Pile on the raspberries and sift icing sugar over the top to serve.

Serve with whipped cream.