Carrot and almond cake
This flourless cake has a wonderful texture, is quite easy to make and would be perfect for picnics, desserts or afternoon tea.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Food processor
- Hand mixer
- Kitchen scale
- Cake pan
- Mixing bowl
- Parchment paper
- Oven
- Skewer
- Cooling rack
- Chef's knife
- Spatula
- Measuring cup
- Plate
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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