Mini Carrot Cakes
|Eggs||3 , separated|
|Soft light brown sugar||4 Ounce (100 Grams)|
|Ground almonds||2 Tablespoon|
|Orange zest||2 Tablespoon|
|Self raising flour||4 Ounce (100 Grams)|
|Ground cinnamon||1 Teaspoon (Schwartz)|
|Carrot||1 Medium, grated|
|Vanilla pod||1 (Schwartz)|
|Low fat soft cheese||6 Ounce (175 Grams)|
|Clear honey||2 Teaspoon|
STEP 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
STEP 2 Whisk the egg whites in a large, clean bowl until stiff. Set aside.
STEP 3 Put the egg yolks, sugar and ground almonds into a bowl and whisk until thick and light. Stir in the orange zest.
STEP 4 Sift together the flour and Cinnamon and fold into the mixture with the grated carrots.
STEP 5 Fold a spoonful of the egg whites into the mixture to loosen and then gently fold in the remaining egg white. Spoon into muffin cases and bake in the oven for about 15-20 minutes.
STEP 6 Leave to cool in the cases for about 30 minutes.
STEP 7 Split the Vanilla Pod in half lengthways and carefully remove the seeds with a small sharp knife. Add the seeds to the cheese and honey and beat together. Spread over the cakes. Decorate with fondant icing carrots.