Gluten Free – Carrot Cake
Cakes – Carrot Cake
gluten free
Makes 12 slices
Each slice: 230Cals/ 970kJ, 3grams fibre
225g/ 8oz carrots, finely grated
6 eggs, grade 2 or 3, separated
225g/ 8oz granulated sugar
225g/ 8oz ground almonds
¼ tsp ground cinnamon
30g/ 1oz ground rice
grated rind of one lemon
15- 30ml/ 1- 2 tbls lemon juice
Heat the oven to 190 degrees celcius/ 375 degrees Fahrenheit/ gas 5. Grease two 18cm/7 in tins and line the bottoms with greased greaseproof paper. Put the egg yolks in a bowl with the sugar and beat until light and creamy. Mix the ground almonds, cinnamon and ground rice together and blend well. Fold the almond mixture and carrots into the creamed mixture with the lemon rind and juice. Finally, beat the egg whites until stiff and fold them in very lightly to form a soft dropping consistency. Pour the batter into two tins and bake for 20 minutes. Reduce the oven temperature to 180 degrees celcius/ 350 degrees Fahrenheit/ gas 4 if the cakes are browning too quickly, and bake for a further 20- 25 minutes. Remove from the tins and cool on a wire tray. Keep in a fridge. This dessert cake can be sandwiched together with apricot jam and served with tinned or stewed apricots and peaches. Also you can mix cream cheese with cream for the topping:
October 27, 2011 | No Comments
