I am a fan of cake!
I am especially a fan of cake when there is a nod to healthiness and find a recipe that is super easy and lacking in dishes.
I have adapted this from a Jamie Oliver recipe that you can find in his “Cook” book (which is one of my favourites of his). I’ve adapted it to be a lazier version and I hold the frosting unless it’s for a special occasion cos man, I do love frosting!
1 and 1/4 cups unsalted butter, softened
2 cups brown sugar, softened up (ie. not all clumpy which brown sugar can be)
5 large free-range (I think that’s important for flavour) eggs, separated
zest and juice of one orange (lemon works too)
1 and a 1/2 cups SR flour, sifted
1 slightly heaped teaspoon baking powder
1 cup ground almonds (or if you’re buying yours whole which is cheaper you can add them whole at the relevant time in the recipe – I add a tad over a cup to ensure there is enough once ground)
1 heaped teaspoon ground cinnamon
a pinch of ground cloves
a pinch of grated nutmeg
1/2 teaspoon ground ginger
4 large carrots, peeled and chopped
pinch of sea salt
Preheat oven to 180 degrees.
Grease (I spray) a 20cm square cake pan.
Whizz up your egg whites in the food processor with a pinch of salt until they form stiff-ish peaks…honestly, it doesn’t have to be too perfect, the cake is quite forgiving unlike say, a meringue! Set aside the whites but work quickly on the rest of the recipe so as not to lose a lot of the air out of the egg whites. I also find that the cutting blade on my food processor does a good enough job of whizzing the egg whites for this recipe but if you want to use the beating blade feel free.
Beat butter and sugar together in the food processor until pale and fluffy. Add the egg yolks in one at a time and then add juice and zest of your orange. When mixed add the flour, baking powder, spices and almonds and blend well-ish. Add the chopped carrots too and pulse until all ingredients are chopped and mixed really well.
Add the whizzed up egg whites gently.
Pour the mixture into the cake tin and cook until golden on top and risen. It is quite a moist cake so when you test with a skewer (and this is Jamie’s tip) – insert for 5 seconds and if it comes out clean it’s cooked, if not then put back in the oven.
Allow to cool for 10 minutes in the tin and then invert on to a cooling rack. If you want to ice it wait until completely cool.
This cake freezes really well too (without the icing) and goes a long way.
Seriously delicious stuff!