This is a special recipe from our friend David – yoga teacher and fellow food enthusiast! He gave us this recipe in a slightly more conventional form with ordinary wheat flour and we did some serious adapting and came up with this! It’s a gorgeous orange colour, and great for afternoon tea so why not set aside a couple of hours and invite your friends to tea!
120 ml agave syrup
4 eggs separated
225 g carrots, cooked and puréed
225 g ground almonds
1 tblsp grated orange rind
1 tblsp brandy
ICING
120 g raw cashews (soaked overnight, drained and rinsed)
2 tblsp honey or more to taste if you like it sweeter
2 tblsp lemon juice + lemon zest
1 tsp vanilla
2 tsp coconut oil
1. Grease a 20 cm springform cake tin, putting baking parchment on the base and preheat the oven to 170°c.
2. In a large bowl, use and electric whisk to combine the egg yolks and agave syrup, until pale and fluffy. Add the carrot purée, orange rind, brandy and ground almonds and stir to mix.
3. In a separate bowl, whisk the egg whites to stiff peaks and use a metal spoon to fold them into the carrot mix.
4. Pour into the cake tin and cook for around 30-40 minutes – check the cake and if it’s browning too quickly, cover with tinfoil whilst it continues cooking. Once done, a skewer should come out clean. Leave to cool in the tin for 10 minutes, then remove from the tin and allow to cool completely, on a wire rack.
5. To make the icing, combine all the ingredients in a food processor and spread over the cooled cake.
