Yield: 8 servings
|175 grams||Carrots; preferably young,|
|; weight when peeled|
|85 grams||Walnuts or pecan nuts; (3oz)|
|175 grams||Butter; (6oz)|
|175 grams||Caster sugar; (6oz)|
|175 grams||Wholemeal self raising flour or plain; (6oz)|
|; flour sifted with 1 1/2 tsp of baking|
|½ teaspoon||Mixed spice; (optional), up to 1|
|50 grams||Ground almonds; (2oz)|
|300||G; (10 to 12oz) Quark, (300 to 350)|
|; (German soft|
|; slightly acid|
|50 grams||Icing sugar; sifted (2oz)|
|12||Halved walnuts or pecan nuts; about|
Prehaet the oven 10 180øC/350øF/gas mark 4.
Grease and flour (or line) a 20cm (8inch) cake tin. Finely grate the carrots, do not put them in water. Coarsley chop the nuts; this is important so the give real texture to the cake.
Cream the butter and sugar until soft and light; whisk the eggs and gradually beat into the creamed mixture. Sift the flour, or flour and baking powder, with the spice and ground almonds. Fold into the creamed ingredients together with the nuts, milk and grated carrots. Spoon into the cake tin. Bake for 1 hour or until firm to the touch. Cool in the tin for 5 minutes then turn out on to a wire cooling tray.
Blend the Quark with the icing sugar. Split the cold cake horizontally, fill with a generous layer of Quark. Top the cake with the remainder of the quark and swirl into a neat design. Add the nuts.
Use white flour and omit the milk.
Use cream cheese with a little lemon juice instead of Quark.
Converted by MC_Buster.
Per serving: 248 Calories (kcal); 22g Total Fat; (78% calories from fat); 4g Protein; 10g Carbohydrate; 118mg Cholesterol; 209mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 4 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.