Preheat the oven
to 180C/350F/Gas 4. Line an 18cm/7in square tin with
non stick baking paper. Coarsely grate the carrot
and courgette.
Put the egg
yolks, sugar, ground almonds and orange rind into a
bowl and whisk until very thick and light. Sift
together the flour and cinnamon and fold into the
mixture together with the grated vegetables. Add any
bran left in the sieve.
Whisk the egg
whites until stiff and carefully fold them in, a
half at a time. Spoon into the tin. Bake in the oven
for 1 hour, covering the otp with foil after
40minutes. Lave to cool in the tin for 5 minutes,
then turn out on to a wire rack and remove the
lining paper.
For the topping,
beat together the cheese and honey and spread over
the cake. Dust with icing sugar and decorate with
fondant carrots and courgettes.