Carrot and almond cake | FOODWISE
This flourless cake has a wonderful texture, is quite easy to make and would be perfect for picnics, desserts or afternoon tea.
Ingredients
- 185 g (6 1/2 oz / 1 3/4 cups) ground almonds
- 100 g (3 1/2 oz / 1 cup) walnuts, lightly roasted
- 230 g (8 oz / 1 cup) caster (superfine) sugar
- 125 g (4 1/2 oz) savoiardi (lady finger) biscuits, roughly chopped
- 2 1/2 teaspoons baking powder
- 5 eggs , separated
- 1 large carrot , finely grated
- 1 tablespoon Grand Marnier
- finely grated zest of 1 orange
- icing (confectioners’) sugar, for dusting
- thick (double/heavy) cream
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