Wednesday, June 25, 2008
You will need 1 medium carrot for this healthy dessert. Cake is delicious served warm or cold with yogurt topping and fresh fruit. Recipe serves 4.
3 egg whites
2/3 cup caster sugar
3/4 cup self-rising (raising) flour
3/4 cup grated carrot
3/4 cup packaged ground almonds
1 teaspoon grated lemon rind
1/2 cup low fat plain yogurt
1/4 cup lemon juice
1/4 cup water
1/4 cup caster sugar, extra
1/3 cup low fat plain yogurt
1 teaspoon vanilla essence
3 1/2 ounces (100 g) ricotta cheese
2 tablespoons caster sugar
1. Grease a 3 x 10 inch (8 x 26 cm) bar pan, cover base with paper; grease paper. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved. Transfer mixture to large bowl, stir in sifted flour, carrot, almonds, rind and yogurt.
2. Spread mixture into prepared pan, bake in moderate oven for about 45 minutes or until well browned. Turn cake onto wire rack, stand rack over shallow tray.
3. Combine juice, water and extra sugar in small saucepan, stir over low heat until sugar is dissolved (or microwave on High for about 2 minutes). Bring to boil, reduce heat, simmer, uncovered, for 2 minutes (or microwave on High for 3 minutes). Pour syrup mixture evenly over hot cake.
Yogurt Topping: Blend or process all ingredients until smooth.