Orange flower and carrot cake

Name: Orange flower and carrot cake
Yield: Serves 6 to 8
Ingredients: 50 g/2 oz/⅓ cup ground almonds; 3 tablespoons orange flower water; 115 g/4 oz/1 cup plain flour; 3 eggs, separated, the yolks lightly beaten with; 75 g/3 oz/½ cup finely grated carrot; 115 g/4 oz / ½ cup caster sugar; 6 tablespoons orange juice; finely grated zest of 1 orange; 1 to 2 tablespoons orange flower water; 4 tablespoons sugar; 115 g/4 oz / 1 stick unsalted butter, at room temperature

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Here is a versatile recipe you can serve at teatime or warm as a pudding.

Ingredients

115 g/4 oz / 1 stick unsalted butter, at room temperature
115

Dessert
Cake
Snack
Vegetarian

Method

Grease and flour a sponge tin or ring mould, tube or Bundt pan.

Cream the fat and sugar until soft and creamy. Add the egg yolks and flour, alternately, and then mix in the rest of the ingredients. Whisk the egg whites, and fold into the cake mixture. Spoon the mixture into the prepared tin and bake for about 20