Carrot and orange cake

Name: Carrot and orange cake
Yield: Serves 10
Ingredients: grated zest of 2 oranges; ¼ teaspoon each: salt, ground cloves, ground cinnamon and ground cardamom; 2 teaspoons baking powder; 2 tablespoons sieved apricot jam; orange flower water icing or sweetened cream cheese; 300 g/10 oz/2 cups finely grated carrot; 300 g/10 oz / 1¼ cups light muscovado sugar; 5 eggs, separated; 4 tablespoons orange flower water; marzipan carrots; 75 g / 3 oz / ¾ cup cornflour or potato starch; 300 g/10 oz/1⅔ cups ground almonds; juice of 1 lemon

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Beat the egg yolks, sugar, orange juice and zest until you have a pale, foamy mixture. Fold in the almonds, carrots, dry ingredients and finally the orange flower water.

Ingredients

5 eggs, separated
300 g/10 oz / 1¼ cups

Cake
Vegetarian

Method

Whisk the egg whites to firm peaks and gently fold them into the cake mixture. Spoon into a prepared 20–25 cm/10–12 inch tin, 5