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Carrot, almond and orange cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Quick and easy afternoon-tea cake with a light and tender texture, made effortlessly in a food processor.
Ingredients:
  • Melted butter, to grease
  • 1 orange, unpeeled, coarsely chopped, deseeded
  • 150g butter, melted
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 2 (about 320g) carrots, peeled, coarsely grated
  • 225g (1 1/2 cups) plain flour
  • 1 x 110g pkt almond meal
  • 12.00 gm baking powder
  • 50g (1/2 cup) flaked almonds
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180°C. Use melted butter to lightly grease a 22cm round cake pan, then line the base and sides with non-stick baking paper.
  • In the food processor, pulse the orange until finely chopped. Add in the butter, sugar, and eggs, and pulse until thoroughly mixed. Then, add the carrot, flour, almond meal, and baking powder, and pulse until well combined.
  • Transfer the mixture into the pan, sprinkle with flaked almonds, and bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Let it cool for 1 hour, then slice into wedges and enjoy with a dollop of cream.

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