9
James Martin Food Processor
RECIPES
CARROT CAKE
Serves 6
5 medium carrots,
trimmed and scraped
juice of 2 oranges
125ml corn oil
4 free range eggs,
separated
375g caster sugar
350g plain flour
15g baking powder
butter for greasing
200ml double cream
2-3 tsp cointreau
1. Pre-heat the oven to 180°C, and butter a baking tin of 30cm in diameter.
2. For the sponge, slice the carrots, cover with water and add the orange
juice. Bring to the boil and cook until tender. Drain and cool,
then discard the liquid.
3. Put the carrots in the James Martin Table Blender with the corn oil and
the 4 egg yolks and whiz to mix to a purée.
4. Beat the egg whites until stiff, and set aside.
5. In a bowl, fold the sugar, flour and baking powder into the carrot purée,
and mix well together. Now gently fold in the egg whites.
6. Pour the mixture into the prepared tin and bake in the pre-heated oven
for 30-35 minutes.
7. When the cake is cooked, take it out of the oven and leave to cool on a
wire rack.
8. Whip the double cream and stir in 2-3 tablespoons of Cointreau. When
the cake is cool, cut a slice and serve with a dollop of the cream.
