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Tufeen Hushani

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

6  ounces  Ground almonds
1/2  cup  Flour
1/2  teaspoon  Salt
1/8  teaspoon  Cloves
1/8  teaspoon  Nutmeg
1/4  teaspoon  Cinnamon
1 1/2  teaspoons  Baking powder
6  ounces  Grated carrots
1  tablespoon  Vulcan bitter nectar*
1  tablespoon  Grated lemon rind
1  tablespoon  Lemon juice
5  tablespoons  Margarine
6  ounces  Sugar, a bit more than 3/4
5    Eggs

*Dark Jamaican rum may be used. To be made as a wedding cake, many rituals would have to be performed during the making of the cake. This is a nonritual version. Sift the ground almonds and flour together to make a very fine mixture. Add the salt, spices and baking powder and mix well. In a separate bowl put the grated carrots and the nectar. Add the lemon rind and juice. Cover and let stand. Cream the margarine and sugar together. Separate the eggs, putting the yolks in with the margarine and sugar and saving the whites for later. Beat the egg yolks in and then add the carrot mixture. Stir well and let sit for a few minutes. Beat the egg whites until soft peaks form, then set aside. Add the dry ingredients to the carrot mixture and mix well. You should have a thick batter. Now beat the egg whites a little more and fold the batter into the egg whites. Mix gently until it is just barely evenly mixed. Pour into a greased ring mold. Bake at 325 degrees for about 50 minutes. It is done when a skewer comes out clean. Take out of the oven and let cool for 5 minutes. Unmold onto a serving plate dusted with confections sugar (this prevents the cake from sticking as much).

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