Carrot & Walnut Cake

Parve, vegetarian, suitable for Passover

This is a very useful cake if you need something for breakfast. You can also add chopped cooked prunes or apricots to it but if you do substitute for some of the sugar. This makes it even more delicious and healthy

4 eggs
8oz (250g) sugar
grated lemon rind
8oz (250g) grated carrots
802 (250g) chopped walnuts
2 flat tablespoons potato flour
1 tsp cinnamon (optional)

Separate the eggs and in a clean grease free bowl whisk the egg whites and reserve.

In another bowl beat the egg yolks, sugar and lemon rind till pale and fluffy. Add the carrots, walnuts now sift in the potato flour mix as well as you can using a tablespoon or two of egg white to help you amalgamate the mix.

Fold in the remaining egg whites (with a metal spoon - causes less damage). Pour into a greased and floured tin about 8ins (20cms) wide.

Bake for 45 minutes without opening the oven at 375ºF/190ºC /165ºC Fan/Gas Mark 5/Moderately hot oven

Remove from tin when cold and sprinkle with icing sugar to decorate.

Bet you no-one realises what the cake is made from.

Gluten Free Carrot & Walnut Cake