Carrot Cake II

Carrot Cake II
  • 1 oz. castor sugar
  • 1 oz. ground almonds
  • 1 oz. grated carrot
  • ½ tsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cornflour
  • 1 tbsp lemon juice
  • 1 tbsp lemon rind
  • 3 eggs
  • 1 tbsp Kirsch liquor
  • 2 oz icing sugar
Separate eggs. Mix yolks with all other ingredients for 10 mins. Whip egg whites, add icing sugar, add to other mixture and stir. Pour mixture into pre-greased and floured cake tin. Bake for 30 mins at 350ºF. Allow to cool in tin for a few minutes before turning out to finish cooling.

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