Recipes

WHIP UP DE­LI­CIOUS DISHES FOR YOUR MUM, GRANDMA, STEPMUM, AUNT OR OTHER SPE­CIAL FE­MALE FIG­URE IN YOUR LIFE WITH THESE MCKEN­ZIE’S FOODS RECIPES!

Girl Power - - CONTENTS -

IN­GRE­DI­ENTS

• 55g McKen­zie’s Rice Flour • 50g gluten-free corn flour • 2 tea­spoons McKen­zie’s Bak­ing Pow­der • 1 tea­spoon McKen­zie’s Bi-Carb Soda • 1 ta­ble­spoon ground cin­na­mon • 1 ta­ble­spoon mixed spice • 200g al­mond meal • 220g brown sugar • 2 medium car­rots, grated • 40g wal­nuts, chopped • 4 eggs, with the yolks and whites sep­a­rated

FROST­ING IN­GRE­DI­ENTS

• 250g cream cheese, soft­ened • 1 ta­ble­spoon lemon juice • 85g pure ic­ing sugar • 40g wal­nuts, chopped

METHOD

1 Pre­heat your oven to 160°C. Line a cake tin with bak­ing pa­per. 2 Sift the flours, bak­ing pow­der, bi-carb soda, cin­na­mon and mixed spice into a large bowl. 3 Stir in the al­mond meal, sugar, car­rots, wal­nuts and egg yolks. 4 In a medium bowl, beat the egg whites un­til stiff peaks form. Gen­tly fold the whites into the car­rot mix­ture with a metal spoon un­til they’ve just blended. 5. Pour the mix­ture into the tin and bake for 45 to 50 min­utes, or when you stick a skewer into the mid­dle and it comes out clean. Al­low your cake to cool. 6 To make the frost­ing, com­bine the cream cheese, lemon juice and ic­ing sugar in a bowl and mix well. Ice the cake and then top with chopped wal­nuts.

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