Note that this is actually a carrot almond cake, but tastes and looks more like a rich butter cake. This was a wheat containing recipe that originally came to me via Sue early 2004. This grain free version uses metric cups of 125g. As at 12/7/2006.

5 eggs separated, if large use 4.

1/8 teaspoon approx good salt. I use fine Celtic Salt. Salt is necessary for flavour.

1 teaspoon or a little more grated lemon rind

1 1/4 cups caster sugar (both measures a little short is plenty)

2 cups finely grated carrot = 6 oz or 175 grams. (Perhaps if not fine enough it may turn out to look more like a carrot cake.)

2 cups ground almonds or hazelnuts. 200g.

1/4 cup of potato flour

1/4 cup besan (chickpea) flour

1/2 teaspoon cream of tartar

1/4 teaspoon bicarbonate of soda

Line large square cake tin with baking paper. Original recipe says 23cm round, but I used a 23 cm square for everyday cutting. Fills tin about half way.

1. Beat egg whites with salt in small mixmaster bowl until soft peaks form.

2. Beat egg yokes with lemon rind and castor sugar in large mixmaster bowl until thick.

3. Stir in carrot, almonds and flour sifted with cream of tartar and bicarb.

4. Lightly fold beaten egg whites in small bowl into egg yoke & carrot mixture in large bowl.

Pour into prepared pan. Bake in moderate oven. However I found 180 to be too hot, and I find my fan forced oven needs to be about 160, and it takes only about 30-35 min to be a good even brown. Watch towards end of cooking as it may tend towards burning if the oven is too hot.

Dust with sifted icing sugar to serve, or serve plain, or with thick cream, or as a rich dessert with fruit. Whatever. Very ‘moreish’.