WHIP UP DELICIOUS DISHES FOR YOUR MUM, GRANDMA, STEPMUM, AUNT OR OTHER SPECIAL FEMALE FIGURE IN YOUR LIFE WITH THESE MCKENZIE’S FOODS RECIPES!
• 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
• 250g cream cheese, softened • 1 tablespoon lemon juice • 85g pure icing sugar • 40g walnuts, chopped
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.