Carrot and Courgette Cake Recipe

Carrot and Courgette Cake Recipe

Ingredients : Makes one 18cm square cake

1

1

3

115 g

30 ml

1

150 g

5 ml

5 ml

 

For the topping

175 g

5 ml

Carrot

Courgette

Eggs, separated

Soft light brown sugar

Ground almonds

Orange, finely grated

Self-raising whole meal flour

Ground cinnamon

Icing sugar, for dusting

Fondant carrots and courgettes, to decorate

 

Low-fat soft cheese

Clear honey

Method :
  • 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.

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