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Ingredientes
- 7 x egg yolks _ B grade Large eggs
- 125 gm castor sugar
- 250 gm carrots--parboil and grate
- 50 gm Granny Smith apples chop coarsely
- 150 gm grnd almonds
- 100 gm hazelnuts--chop coarsely
- 50 gm plain flour
- 1 tsp baking pwdr
- 1 tsp grnd ginger
- 1/2 tsp grnd cinnamon
- 1 Tbsp. lemon rind
- 75 gm glace ginger--chop finely
- 7 x egg whites
- 100 gm castor sugar
Direcciones
- Method:LINE, grease and flour a 20cm round cake tin. Preheat oven to 190 C. Put egg yolks and sugar in a heat-proof bowl. Place bowl over a deep pan of steaming warm water. (Do make sure which the bowl does not touch the warm water.) Whisk the Large eggs till the mix is thick and pale.
- Bring the bowl away from the pan and add in the grated carrots and minced apple.
- Combine sifted ingredients with the grnd almonds, hazelnuts, minced ginger and lemon rind.
- Whisk egg whites till soft peaks form then add in the sugar gradually and continue to whisk till stiff.
- Fold one-third of the meringue into the carrot mix with a large metal spoon. Alternate with one-third of the combined sifted ingredients. Gently mix in the next one-third of meringue, followed by another one-third of the sifted ingredients.
- Repeat with the last one-third portion of meringue and sifted ingredients to combine. All this should be done in a gentle manner so as to retain the air in the mix. Don't overbeat or possibly overfold, or possibly you will lose the air in the mix.
- Pour batter into prepared tin. Bake in preheated oven for 60 min or possibly till a skewer comes out clean when inserted into the centre.
- Cold cake in baking tin for 10 to 15 min, then transfer onto wire rack to cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 348g | |
| Calories 1415 | |
| Calories from Fat 255 | 18% |
| Total Fat 30.51g | 38% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1263mg | 53% |
| Potassium 520mg | 15% |
| Total Carbs 278.54g | 74% |
| Dietary Fiber 10.2g | 34% |
| Sugars 223.11g | 149% |
| Protein 18.2g | 29% |
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