CookEatShare is also available in English
Cerrar
click to rate
1 voto | 1637 views

Deliciously moist and crumbly

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 Servings
Tags:

Ingredientes

Cost per serving $1.44 view details

Direcciones

  1. PRE-HEAT THE OVEN TO 180˚C/160˚C FAN/GAS 4
  2. PREP - Separate the eggs. Peel and grate the carrots. Wash and grate the lemon for the zest.
  3. MIX - In one bowl, mix the egg yolks, sugar, lemon zest, grated carrots, ground almonds, cornflour and cinnamon to a coarse paste. An electric mixer or food processor is best for this job.
  4. WHISK - In another bowl, whisk the egg whites until soft peaks form.
  5. FOLD - Fold the whisked egg whites into the carrot mixture with a large metal spoon.
  6. BAKE - Butter a 23cm loose-bottomed round cake tin and line the bottom with baking parchment. Pour in the cake mixture. Bake in the oven for 1 hour.
  7. COOL - Take the cake out of the oven. Leave it to cool in the tin for 5 minutes then turn out, peel the parchment off and finish cooling ideally on a wire rack or large dish.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 8 servings
Calories 291  
Calories from Fat 95 33%
Total Fat 11.06g 14%
Saturated Fat 1.85g 7%
Trans Fat 0.0g  
Cholesterol 132mg 44%
Sodium 80mg 3%
Potassium 305mg 9%
Total Carbs 43.6g 12%
Dietary Fiber 2.9g 10%
Sugars 38.79g 26%
Protein 7.42g 12%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment