6 large eggs, yolks and whites separated
3/4 cup granulated sugar
2/3 cup raw, finely grated carrots
150g almond meal (finely ground almond nuts)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking powder
A pinch of salt
Juice and zest of 1 lemon
1 to 2 tbs icing sugar, sifted
Marzipan carrots, optional
Preheat the oven to 180 deg C. Grease and dust flour on a 9.5-inch round springform pan or two loaf pans.
Place the grated carrot, almond meal, cinnamon, ginger, cloves, salt and baking powder in a mixing bowl.
Beat the egg yolks well, then add the sugar, lemon zest and lemon juice. Mix until smooth, then add in the carrot mixture.
Beat the egg whites until stiff peaks form. Fold into the carrot mixture - do not overmix.
Transfer the mixture into the cake pan. Bake for about 35 minutes.
If you stick a wooden chopstick into the centre of the cake and it comes out clean, the cake is done.
Remove the cake from the oven and allow it to cool at room temperature. Sprinkle the icing sugar over the cake. Decorate with marzipan carrots, if preferred.
SERVES 8 to 10
NOTE: The decorative marzipan (almond paste) carrots can be made with store-bought marzipan. You can mix it with a few drops of orange and green food colouring to create the carrots.
(Per serving; based on 10 servings)
Total fat: 11.9g
Saturated fat: 1.6g
Dietary fibre: 1.7g
Vitamin A: 187ug
•Provided by Aptima Nutrition & Sports Consultants