Recipes

Swiss Carrot cake

serves 8-10
Ingredients
6 eggs
300g sugar
300g grated carrot
2 tbsp plain flour
300g chopped hazelnuts (toasted if you want extra flavour)
rind of 1 lemon
2 tbs lemon juice

Method
Beat egg yolks, sugar and lemon rind. Add carrots, nuts and lemon juice.
Add stiffly beaten egg whites and flour
Line tin (Make sure you use baking parchment to line the tin as the mixture is very sticky because there is no fat and don't use a loose-bottomed tin as the mixture will leak out!)
Bake at 325 - 350 f or 160 - 170c for 50 to 60 mins

Icing:
200g icing sugar, 1 egg white, lemon juice
Mix well and ice the cake while still warm.