Cranberry, Poppyseed and Carrot Ring Cake
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
1
- Ingredients
- vegetable oil (for the tin)
- flour (for the tin)
- 6 eggs (separated)
- 1 cup sugar (scant)
- 1 unwaxed lemon (zest and juice)
- 2 cups Almond flour
- 1 cup flour (scant)
- ⅖ cup Poppy seeds
- 2 carrots (finely grated)
- 1 ½ cups Cranberry
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Brush the tin with oil and dust lightly with flour.
2.
In a bowl, beat the egg yolks with 1/3 of the sugar, a pinch of salt, the lemon zest and juice until fluffy. Whisk the egg whites until stiff, slowly incorporating the remaining sugar. Continue whisking until the egg whites are firm.
3.
Mix together the almonds, flour, poppy seeds and carrots. Add to the egg yolk mixture with 1/3 of the egg whites and mix well to loosen. Add the remaining egg whites and fold in carefully. Fold in the berries and spoon the mixture into the tin.
4.
Smooth the top and bake in the oven for around 50 minutes (cocktail stick test). If the cake is browning too much, cover with aluminium foil.
5.
Leave to cool in the tin.
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