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Carrot and Almond Cake

Recipe by Neil Perry from Margaret Fulton - Our Food Journey

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“Like Margaret Fulton, this recipe is a pure unadulterated classic. It is simple and classy and incredibly delicious - something of a treat, which is the way I think of Margaret and her food.” - Neil Perry

This gorgeous cake is simple to make and perfect for a Sunday afternoon tea, or to take on a picnic.

Serves 8

Ingredients

185 g (61/2 oz/13/4 cups) ground almonds
100 g (31/2 oz/1 cup) walnuts, lightly roasted
230 g (8 oz/1 cup) caster (superfine) sugar
125 g (41/2 oz) savoiardi (lady finger) biscuits, roughly chopped
21/2 teaspoons baking powder
5 eggs, separated
1 large carrot, finely grated
1 tablespoon grand marnier
Finely grated zest of 1 orange
icing (confectioners’) sugar, for dusting
Thick (double/heavy) cream

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Method

Lightly grease a 23 cm (9 inch) round cake tin and line the base and sides with baking paper.
Place the almonds, walnuts and sugar in a food processor and process to form coarse crumbs. Transfer the crumb mixture to a large mixing bowl. Process the savoiardi biscuits and baking powder together until the biscuits are finely crushed, then combine them with the crumb mixture. Add the lightly beaten egg yolks, carrot, Grand Marnier and orange zest to the crumb mixture, and mix until all the ingredients are moistened and well combined.
Preheat the oven to 180°C (350°F/Gas 4). Beat the egg whites until firm peaks form. Gently fold the egg
whites into the cake mixture in three batches. Spoon the mixture into the prepared tin and bake for about
40 minutes, or until cooked when tested with a skewer. Transfer the cake to a wire rack to cool. Dust with icing sugar, cut into wedges and serve with cream. Serve warm or at room temperature.

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Notes & Tips

Recipe from the book Good Food by Neil Perry.
www.murdochbooks.com.au
Photography: Earl Carter

Recipe Rating

What do you think?

ISA January 2011

I THINK WILL BE VERY DELICIOUS TASTE AND TEXTURE !!!!!

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??? December 2010

I DON'TSPEEK ENGLISH VERY WELL.THIS CAKE IS DELICIUS BUT AFTER 35 MIN OF BAKING IT WENT DOWN.WHY?

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Melanie133 May 2010

Yes, I love this cake and it is very easy, I found this in Neil's Good Food cookbook. It is great served with Serindipity Macadamia Ice cream (or home made macadamia if you have the time).

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ube May 2010

I made this on the weekend and it was deliciously moist. The almond meal and orange zest made the cake nice and fragrant.

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jackicam May 2010

This cake is FANTASTIC!!! A really delicious version of an old favourite. It's really light and very moist. Almost desserty rather than a cake to have with coffee.

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JT41 May 2010

Made it for Mother's Day. Delicious!!

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anthony walker(kid) February 2010

sounds great!

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tara November 2009

yuuum :)

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