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Carrot and Almond Cake



12 slice(s)

  • 250 g blanched almonds
  • 110 g Svoiardi Biscuits, sponge finger biscuits
  • 250 g Carrots, roughly chopped
  • 200 g sugar
  • 1 tsp cream of tartar
  • 1.5 tsp Bi Carb Soda
  • 2.5 tsp baking powder
  • 4 eggs, seperated
  • 1 tbsp Amaretto Liqueur or Brandy

Amaretto Syrup

  • 150 g Amaretto Syrup
  • 90 g sugar

Recipe's preparation

  1. Preheat the oven to 170°C. Grease and line the base of a 26cm springform pan.

    insert Butterfly and beat egg whites for 2 mins sp 4 till soft peaks.

    Transfer to large mixing bowl.

    Place almonds and savolardi biscuits in sp 10 for 10 secs

    add the carrot sp 10 for 10 secs

    add remaining dry ingrediants mix sp 4 10 sec, scrap sides and mix for another 10 secs

    add egg yolks and Amaretto mix Sp 2 10 secs, scrap sides and mixe for another 10 secs

    Slowly fold into the bowl with the beaten egg whites.

    Place mixture into prepared tin and bake for 40 mins or until skewer comes out clean.

    once cooked, allow to cool in tin.

    To make the Syrup, add sugar and Amaretto to for 6 mins 60c sp

    if sugar is not toatally disolved continue for another minute.


    Pour Syrup over Cake just before serving!



Accessories you need

  • Butterfly
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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