recipes
Carrot & Almond Dessert Cake
Sweet nutty cake is delicious served with cream & coffee as an afternoon tea or party dessert.
serves 8
15 min prep
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ingredients
| 500g packet frozen Birds Eye Julienne Carrots, partially thawed 4 eggs, separated 1½ cups, firmly packed brown sugar 1 teaspoon grated lemon rind 200g ground almond meal 1 cup self-raising flour Icing sugar for dusting |
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instructions
step 1
Place partially thawed Birds Eye Julienne Carrots in a food processor and process until finely chopped.
step 2
In a large bowl whip egg yolks, sugar and lemon rind until light and creamy. Stir in chopped carrots, almond meal and sifted self-raising flour. In a separate bowl whip egg-whites until stiff peak forms and fold into carrot mixture. Spoon mixture into a greased and baking paper base lined 25cm spring form pan.
step 3
Bake in a preheated oven at 180°C for 50-55 minutes. Rest in tin for 10 minutes; dust with icing sugar and serve warm or at room temperature with cream or ice cream.
recipe tip
Add 1 teaspoon cinnamon in step 2 with flour for a slightly spicier version.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1620kJ (387Cal) | 1010kJ (241Cal) |
| Protein | 10.5g | 6.5g |
| Fat - Total | 16.6g | 10.3g |
| - Saturated | 1.7g | 1.1g |
| Carbohydrate | 46.3g | 28.9g |
| - Sugars | 33.9g | 21.1g |
| Dietary Fibre | 4.9g | 3.1g |
| Sodium | 192mg | 120mg |
| Potassium | 475mg | 296mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Carrot & Almond Dessert Cake
Carrot & Almond Dessert Cake
Sweet nutty cake is delicious served with cream & coffee as an afternoon tea or party dessert.
ingredients
500g packet frozen Birds Eye Julienne Carrots, partially thawed
4 eggs, separated
1½ cups, firmly packed brown sugar
1 teaspoon grated lemon rind
200g ground almond meal
1 cup self-raising flour
Icing sugar for dusting
instructions
step 1
Place partially thawed Birds Eye Julienne Carrots in a food processor and process until finely chopped.
step 2
In a large bowl whip egg yolks, sugar and lemon rind until light and creamy. Stir in chopped carrots, almond meal and sifted self-raising flour. In a separate bowl whip egg-whites until stiff peak forms and fold into carrot mixture. Spoon mixture into a greased and baking paper base lined 25cm spring form pan.
step 3
Bake in a preheated oven at 180°C for 50-55 minutes. Rest in tin for 10 minutes; dust with icing sugar and serve warm or at room temperature with cream or ice cream.
serves 8 15 min prep recipe tip
Add 1 teaspoon cinnamon in step 2 with flour for a slightly spicier version.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au