Recipe Ingredients:
280 gm grated purple carrot
160 gm butter
6 eggs
3/4 cup sugar
1 1/2 cup almond meal
almonds to decorate
How to Prepare:
Preheat oven to 160º C or (140º C fan forced). Line tin with baking paper.
Melt butter in a heat proof bowl over a saucepan of simmering
water. Stir in grated purple carrot, egg yolks and half the sugar. Remove from heat and allow
to cool.
Using
electric beater, beat egg whites and sugar untill soft peaks form.
Gradually remaining sugar and beat on high speed untill thick and
glossy.
Flod
the almod meal into carrot mixture. Gently flod in egg whites. Pour
into tin, bake for 55-60 min minutes untill firm to touch. Top with almonds.
