Carrot Amaretto and Almond Cake

Ingredients (serves 6)

• 250g blanched almonds
• 110g savoiardi sponge-finger biscuits
• 250g carrots, finely grated
• 200g caster sugar
• 1 tsp cream of tartar
• 1 1/2 tsp bicarbonate soda
• 2 1/2 tsp baking powder
• 4 eggs, separated
• 20ml (1 tbs) amaretto liqueur (or brandy)
• Cream or ice-cream, to serve

• Amaretto syrup

• 185ml amaretto liqueur
• 90g caster sugar

Method

1. Preheat the oven to 170°C. Grease and line the base of a 26cm springform pan.
2. Place the almonds and sponge fingers biscuits in a food processor and process until the mixture resembles fine breadcrumbs.
3. Place the mixture in a large bowl with the grated carrot, sugar, cream of tartar, soda and baking powder. Stir in the eggs yolks and amaretto until well combined.
4. In a separate bowl, beat eggwhites until stiff peaks form, then gently fold into the cake mixture.
5. Place the mixture into the prepared pan and bake for about 40 minutes or until a skewer inserted into the centre comes out clean. (You may need to cover the top of the cake with foil if it is browning too quickly.) Remove from the oven and set aside to cool.
6. To make the amaretto syrup, place the ingredients in a saucepan over low heat, stirring to dissolve the sugar.
7. Cook for a further 5 minutes, then set aside to cool.
8. To serve, drizzle the amaretto syrup over the cake, cut it into wedges and serve with cream or ice-cream.