CARROT AND PINEAPPLE CAKE

Ingredients

• 3/4 cup sugar for the eggs

• 1 Free range egg, lightly beaten with a little milk

• 4 free range egg yolks

• 30 g Woolworths simply pineapple

• ClemenGold marmalade

• 50 g pecan nuts, broken

• 1/2 fresh lemon leaves

• 1 1/2 cups sifted icing sugar, for dusting

• 40 g butter

• 8-12 discs cream cheese

• 100 g pecan nuts, chopped

• 1 Queen pineapple, finely diced

• 4 medium carrots, peeled and grated

• organic olive oil, for drizzling

• 1/4 cup sugar for the egg whites

• 2 large free- range egg whites

• salt

• 1/2 tsp ground cinnamon

• 1/2 tsp Bicarbonate of Soda

• 1/3 tsp baking powder

• 1 1/2 cups self raising flour

Cooking Instructions

1. Preheat the oven to 200°C.

2. Grease 2 round cake tins and line the base with baking paper.

3. Toast the pecan nuts in a dry pan and set aside to cool.

4. Sift all the dry ingredients and set aside. Whisk the egg whites until soft peaks form and then add the sugar and beat until a stiff meringue forms.

5. In a separate bowl beat the egg and egg yolk with the sugar until light and pale.

6. Fold the dry ingredients into the egg yolk mixture together with the carrots, pineapple and nuts. Gently fold in the meringue.

7. Pour the cake batter into the greased tins and bake for 40-45minutes or until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow the cake to cool for 10 minutes before unmolding onto a wire rack to cool completely.

To make the icing

1. Beat the cream cheese and butter until smooth and pale.

2. Add the icing sugar and continue to beat for 3 minutes.

3. Add the lemon juice and then set aside in the fridge to firm up slightly.

4. Decorate the cake with icing, drizzle with Clemengold marmalade and sprinkle over nuts and dried pineapple.

#carrot #pineapple #cake #koek