CARROT ROLL WITH SWEET CARDAMOM

Ingredients

9 extra-large free-range eggs 350 g caster sugar 70 g flour, plus extra for dusting cinnamon, for sprinkling 1 tsp nutmeg 2-3 allspice, ground 2 tsp golden syrup 2 carrots, cooked until soft 3 cups full cream milk 1 tbls ghee (or unsalted, melted butter) 4 Tbsp caster sugar 1/2 tsp ground cardamom 1/2 cup fat free Bulgarian yoghurt

Cooking Instructions

Preheat the oven to 180ºC. Separate eggs then beat the yolks with caster sugar, until pale and thick. In a separate bowl, sift cake four, cinnamon, nutmeg and allspice. Add the egg yolks and a large carrot, grated. Beat the egg whites until soft peaks form. Gradually add golden syrup until the egg whites are stiff . Fold the egg-white mixture into the carrot mixture. Carefully spoon the batter into a lined and greased 30 x 20 x 3cm-deep baking tray, then bake for 15 to 20 minutes, or until golden brown. Remove from the oven then quickly turn out on baking paper sprinkled with caster sugar. Roll up like a Swiss roll and allow to cool. To make the filling, coarsely grate 2 medium-sized carrots then place in a small saucepan. Add milk then simmer slowly, until the liquid has evaporated. Add clarified butter and fry until the carrot mixture starts to brown. Add caster sugar or honey and finely ground cardamom seeds. Allow to cool then add fat-free Ayrshire yoghurt. Open the roll onto a flat surface then spread with the carrot filling. Roll up carefully, dust with caster sugar and serve sliced.

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