CARROT & HAZELNUT

Carrot & hazelnut cake (adapted from Popina book of baking)

* 4 large eggs, seperated

* zest & juice 2 lemons

* 25ml Frangelico

* 180g golden caster sugar

* 250g grated carrots

* 250g ground hazelnuts

* 2 tsp baking powder

* 65g cornflour

Preheat the oven 180ºC

Mix everything except the egg whites & cornflour

Sift in the cornflour

Fold in beaten egg whites

Put into a greaseproof lined 24cm round tin

Bake 45-50 mins. Allow to cool in the tin.

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