Swiss carrot cake
This pretty loaf cake has a delicious lemony flavour. It is low fat and is both gluten and dairy free. Adapted from a recipe previously written for Only Crumbs Remain by Angela Entwhistle.
Servings: 9
Equipment
- 450g (1lb) loaf tin about 18.5cm (7¼in) long x 9cm (3½in) wide x 5.5cm (2¼in)high
- baking parchment
- hand held electric whisk
- large metal spoon or spatula
- 2 large mixing bowl
- 1 small mixing bowl
Ingredients
for the carrot cake
- a little oil for greasing
- 2 large eggs, separated
- 100 g (3½oz) caster sugar
- 100 g (3½oz) grated carrots weigh after grating (about I large carrot)
- 100 g (3½oz) ground almonds
- ½ lemon zest and juice
- 50 g (2oz) gluten-free plain flour
- 1 teaspoon baking powder
for the lemon icing
- ½ lemon zest and juice
- 75 g (3oz) icing sugar sieved
To complete
- marzipan carrots (optional)
Instructions
To make the cake
- Grease and line a 450g (1lb) loaf tin with baking parchment. Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3.
- Separate 2 eggs place the egg whites in one large bowl and the yolks in another. Whisk the egg whites until standing in stiff peaks. Gradually whisk in 50g (2oz) caster sugar a little at a time and continue whisking until thick and glossy. Set aside.
- Whisk the egg yolk together with the remaining 50g (2oz) sugar until pale, thick and doubled in volume. Then fold in 100g (3½oz) finely grated carrots, followed by 100g (3½oz) ground almonds and the grated zest and juice of ½ lemon, using a spatula or large metal spoon.
- Sift 50g (2oz) flour and 1 teaspoon of baking powder into the bowl and gently fold in.
- Add a quarter of the whisked egg whites to the carrot mixture and gently fold together. Then continue adding the egg whites in two or three batches gently folding in until just mixed, taking care not to knock the air out.
- Spoon the mixture into the prepared cake tin. Level it with a palette knife or spatula. Bake in the centre of the preheated oven for about 30 - 35 minutes. Or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and place the tin on a cooling rack and leave to cool in the tin for about 10 minutes before transfering the cake to the rack to cool completely.
To complete
- Sift 75g (3oz) icing sugar into a small mixing bowl> Add the finely grated zest ½ lemon and enough lemon juice to mix to a smooth thin icing. Drizzle the icing over the top of the cake, allowing it to run down the sides if you wish.
- Decorate with marzipan carrots, if desired. Leave for several hours for the icing to firm up. The cake is best cut a day after baking. Store in an airtight container.
Notes
Cook's Notes
- When whisking egg white it is essential that the mixing bowl is completely grease-free, so it is a good idea to wash the bowl and whisk in very hot water before using in case the bowl has picked up any grease from the air during storage.
- Adding the egg whites a little at a time helps ensure you do not knock out any of the air.
- The cake also works well baked in an 18cm (7in) square cake tin. Reduce the cooking time to about 25 minutes. Cut into 9 squares.
- The cake will keep well in an airtight container in a cool place for about a week.
- Freeze for up to 3 months