Almond And Carrot Cake
|Finely grated carrots||6 Ounce|
|Liquid honey||1⁄4 Cup (4 tbs)|
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Dark brown sugar||1⁄4 Cup (4 tbs) (Use The Soft Variety)|
|Ground almonds||3 1⁄2 Ounce|
|Cornstarch||2 Tablespoon (Also Called Cornflour)|
|Active dry yeast||1 Teaspoon|
|Slivered almonds||5 Tablespoon|
|Butter||1 Tablespoon (Used For Greasing)|
|Confectioner's sugar||9 Ounce (Icing Sugar)|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
Put the butter in a bowl and melt in the microwave oven for 1 minute on HIGH.
Put the grated carrots in a dish.
Cover and microwave on HIGH for 2 minutes.
Break the eggs into a bowl.
Add the honey, orange liqueur and brown sugar and whisk vigorously.
Add the ground almonds, cornstarch (cornflour) and yeast, and the melted butter.
Beat well until the mixture is smooth.
Add the carrots and slivered almonds.
Grease the base and sides of a 9 inch (23 cm) Pyrex ring mold (mould) and pour in the mixture.
Microwave, uncovered, on HIGH for 13 minutes.
Leave to stand for 10 minutes.
Turn out on to a wire rack to cool.
For the frosting (icing), mix together the confectioners' (icing) sugar, the egg white and the orange juice.
Frost (ice) the cake, working fast so that it does not harden before you are finished.