Recipe Ingredient
- 7 egg yolks (B grade)
- 125g castor sugar
- 250g carrots, parboil and grate
- 50g Granny Smith apples, coarsely chopped
- 150g ground almonds
- 100g hazelnuts, coarsely chopped
- Combine and sift:
- 50g plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tbsp lemon rind
- 75g glace ginger, finely chopped
- 7 egg whites
- 100g castor sugar
Instructions
- Line, grease and flour a 20cm round cake tin. Preheat oven to 190 °c.
- Put egg yolks and sugar in a heat-proof bowl. Place bowl over a deep pan of steaming hot water. (do make sure that the bowl does not touch the hot water.) whisk the eggs until the mixture is thick and pale.
- Bring the bowl away from the pan and add the grated carrots and chopped apple.
- Combine sifted ingredients with the ground almonds, hazelnuts, chopped ginger and lemon rind.
- Whisk egg whites until soft peaks form then add the sugar gradually and continue to whisk until stiff.
- Fold one-third of the meringue into the carrot mixture with a large metal spoon. Alternate with one-third of the combined sifted ingredients. Gently fold in the next one-third of meringue, followed by another one-third of the sifted ingredients.
- Repeat with the last one-third portion of meringue and sifted ingredients to combine. All this should be done in a gentle manner so as to retain the air in the mixture. Do not overbeat or overfold, or you will lose the air in the mixture.
- Pour batter into prepared tin. Bake in preheated oven for 60 minutes or until a skewer comes out clean when inserted into the centre.
- Cool cake in baking tin for 10 to 15 minutes, then transfer onto wire rack to cool.
