Cakes Recipes - Carrot and Courgette Cake

Ingredients

• 1 carrot

• 1 courgette

• 3 eggs, separated

• 115g soft light brown sugar

• 30ml ground almonds

• finely grated rind of 1 orange

• 150g self raising wholemeal flour

• 5ml ground cinnamon

• 5ml icing sugar, for dusting

• fondant carrots and courgettes, to decorate

• For the topping

• 175g low-fat soft cheese

• 5ml clear honey

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Method:

1. 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.

2. 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.

3. 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.

4. 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.