This is a FANTASTIC recipe - no sinking of the cake in the middle - lasts for days while you finish it off!
1 1/4 cups unsalted butter, softened
2 cups light brown sugar
5 large eggs, separated
zest and juice of 1 orange
1 1/2 cups self-rising flour, sifted
1 slightly heaped teaspoon baking powder
1 cup ground almonds
4 oz. walnuts, chopped
1 heaped teaspoon cinnamon
pinch of cloves
pinch of nutmeg
1/2 teaspoon ground ginger
10 oz. carrots, peeled and grated
sea salt
4 oz. mascarpone cheese
8 oz. cream cheese
1 cup powdered, sugar
zest and juice of 2 limes
(I used 12 oz. cream cheese)
Beat the butter and sugar until pale and fluffy. Beat in egg yolks and add orange zest and juice. Stir in the flour, baking powder, almonds, walnuts, spices and carrots. Mix well.
In a separate bowl, beat egg whites with salt until stiff, fold into cake mix. Scoop batter into prepared pan - greased and lined 9 inch square or round cake pan. (He used a 9 inch loaf pan for picture). Bake at 350 degrees for 50 minutes until golden and using the toothpick method. Let cook 10 minutes and remove from pan.
Cool and frost.
My new favorite cake - I have to say I wasn't sure about the ground almonds and self-rising flour ingredients, but this is fantastic. I also didn't have mascarpone - only cream cheese and it was terrific.
Try it, I think you'll like it too!
1 1/4 cups unsalted butter, softened
2 cups light brown sugar
5 large eggs, separated
zest and juice of 1 orange
1 1/2 cups self-rising flour, sifted
1 slightly heaped teaspoon baking powder
1 cup ground almonds
4 oz. walnuts, chopped
1 heaped teaspoon cinnamon
pinch of cloves
pinch of nutmeg
1/2 teaspoon ground ginger
10 oz. carrots, peeled and grated
sea salt
4 oz. mascarpone cheese
8 oz. cream cheese
1 cup powdered, sugar
zest and juice of 2 limes
(I used 12 oz. cream cheese)
Beat the butter and sugar until pale and fluffy. Beat in egg yolks and add orange zest and juice. Stir in the flour, baking powder, almonds, walnuts, spices and carrots. Mix well.
In a separate bowl, beat egg whites with salt until stiff, fold into cake mix. Scoop batter into prepared pan - greased and lined 9 inch square or round cake pan. (He used a 9 inch loaf pan for picture). Bake at 350 degrees for 50 minutes until golden and using the toothpick method. Let cook 10 minutes and remove from pan.
Cool and frost.
My new favorite cake - I have to say I wasn't sure about the ground almonds and self-rising flour ingredients, but this is fantastic. I also didn't have mascarpone - only cream cheese and it was terrific.
Try it, I think you'll like it too!