Tuesday, December 27, 2005

Low Fat Carrot Cake

I had always wanted to try making English Carrot Cake which I found it rather strange. As for this Low Fat Carrot Cake recipe since it does not require any oil or butter so I decided to give it a try. And surprisingly it really turn out to be nice......... It had the taste and fragrant of carrot, lemon and ground almond. And it's rather moist and spongy as well.




Ingredients:
70g Plain Flour
35g Ground Almond Meal
100g Carrot, finely grated
1 Lemon Rind
3 Egg Yolks
35g Caster Sugar
3 Egg Whites
35g Caster Sugar
1 Tablespoon Of Raisin
1 Tablespoon of Pumpkin Seeds
25 x 9 x 6cm Mould, greased

Methods:
1. Peel the skin from the carrot and finely grated it.
2. Wash and finely grated the skin from 1 Lemon.
3. Sift Flour and Ground Almond together and set aside for later used.
4. Cream the egg yolks with 40g sugar until light and creamy.
5. In another bowl beat egg white until bubbles then slowly add in the sugar in a few batches and continue to beat until almost stiff peak form.
6. Add carrot and lemon into egg yolk mixture and stir well, then stir in 1/3 of the egg white mixture until well combine.
7. Next gentlely fold in the rest of the egg white mixture slowly and follow by the sifted flour, ground almond and raisin.
8. Pour the mixture into the mould and baked at 170 degree for 30-40 minutes, sprinkler the pumpkin seed on top of the cake at about 20 mins after the cake had baked.
9. Test with a skewer to see whether the cake is cooked thru.
10. Leave the cake overnight before cutting.

Notes: I used those type of 18 x 7 x 4cm disposerable paper mould and bake for about 25 mins. Posted by Picasa


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