Almond and Carrot Cake

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This cake can be prepared in advance and can be easily stored in an air tight container. To make it last still longer you can keep it refrigerated. However cakes taste best when eaten fresh and warm straight out of the oven.

Take a pan and add three egg yolks and whisk with an electric beater. Add one hundred grams of Castor sugar and and quarter cup of orange juice. Whisk till it thickens. Now add one teaspoon of orange rind. and two grated carrots in to the mixture. Do not whisk the mixture. Use a spoon and fold it in. Now add some coarsely ground almonds and also some raisins and also seventy grams of self raising flour. Add half a teaspoon of baking soda to the mixture. Fold till the mixture is well mixed.

In a separate vessel whisk the egg whites till stiff and fold it in to the mixture. Do not add the entire thing together do it slowly. Flour a cake tin or use butter paper in the cake tin and pour the mixture in to the tin. Shake it a bit so that it spreads evenly and bake in the oven for fifty minutes at one hundred and sixty degrees Celsius or till golden brown. Remove when ready and allow it to cool. When cool use a knife to loosen the edges and turn it over on to a serving plate.

The cake is ready and can be eaten at tea time. It is healthy so you can allow the kids to eat more than one or two pieces. To make it look nicer you can sprinkle some icing sugar on the top. This cake can be kept for a few days and you can warm it in the micro whan you want to eat it. But it tastes so good that it is very unlikely that you will store it for long.

If you want you can omit the almond and raisins if you do not like it. The cake is still nutritious with the carrot that is in it. Eat it as a quick snack any time during the day.

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