Preheat the oven to 180oC/350oF/Gas
4. Line a 18cm square tin with non-stick baking paper. Coarsely grate
the carrot and courgette.
Put the egg yolks, sugar, ground
almonds and orange rind into a bowl and whisk until very thick and
light. Sift together with flour and cinnamon and fold into the mixture
together with the grated vegetables. Add any bran left in the sieve.
Whisk the egg whites until stiff and
carefully fold them in, a half at a time. Spoon into the tin. Bake in
the oven for 1 hour, covering the top with foil after 40 minutes. Leave
to cool in the tin for 5 minutes, then turn out to a wire rack and
remove the lining paper.
For the topping, beat together the
cheese and honey and spread over the cake. Dust with icing sugar and
decorate with fondant carrots and courgettes.