Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
8 Ingredients
- 200grams carrots, peeled and sliced
- 1tablespoons fresh orange juiceingredient tip
- 4 large eggs, separated
- 1/2teaspoons pure vanilla extract
- 1 orange, grated zest
- 150grams sugar
- 120grams almond flour
- 1teaspoons confectioners' sugar (for sifting)
Nutrition per serving
908kJ / 216Cal
908 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
6.9grams
Fat
10.8grams
Carbs
21.8grams
Sugars
21.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try our almond and orange cake recipe. This moist and light as a feather cake fuses zesty orange with sweet carrots. Discover this new favourite today.
Method
Step 1 of 5
Preheat the oven to 160°C. Butter an 20cm round cake pan and line the bottom with a round of parchment paper.
Step 2 of 5
Cook the carrots in a little water about 15 minutes, or until very tender. Drain and purèe with the orange juice; you should have 1/2 cup of purèe.
Step 3 of 5
Beat the egg yolks, vanilla, and orange zest in a large bowl with an electric mixer on high speed. Gradually add the sugar, mixing until it becomes very thick. Stir in the carrot purèe and almond flour.
Step 4 of 5
In a clean, dry bowl, with clean beaters, beat the egg whites until stiff, then fold into the batter. Spread in the pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Step 5 of 5
Transfer to a wire rack and cool for 10 minutes. Invert onto the rack, peel off the paper, and cool completely. Sift confectioner's sugar over the top before serving, if desired.
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