Carrot and Almond Dessert Cake Ingredients 500g packet frozen Birds Eye Julienne Carrots, partially thawed

4 eggs, separated 1 1/2 cups, firmly packed brown sugar 1 teaspoon grated lemon rind 200g ground almond meal 1 cup self-raising flour Icing sugar for dusting

3. 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.

4. Bake in a preheated oven at 180°C for 50-55 minutes. Rest cake in pan for 10 minutes before turning out onto a serving plate. Dust with icing sugar and serve warm or at room temperature with cream or ice cream.

Tip: Allow Packet of Julienne Carrots to stand at room temperature for 20 minutes to partially thaw to make processing quicker and easier.

Method Add 1 teaspoon cinnamon in step 2 with self-raising flour for a slightly spicier version.

Preparation Time: 15 minutes Cooking Time: 50-55 minutes Serves: 8

Top the cake with fine shreds of orange peel that have been cooked in sugar syrup.

1. Place partially thawed Birds Eye Julienne Carrots in a food processor and process until finely chopped.

2. In a large bowl whip egg yolks, sugar and lemon rind with an electric mixer until light and creamy. Stir in chopped carrots, almond meal and sifted self-raising flour.