Whisky and Walnut Cake

METHOD

Grease 20cm baking tray and pre-heat oven - 180°C. Grate cinnamon using Microplane® Spice Grater or Premium zester Grate carrot using Microplane® Coarse Grater Grate Lemon Zest using Microplane® Premium Zester Put the walnut pieces into a bowl, add the grated carrot, lemon rind and whisky. For best results and full flavour , cover and leave to stand overnight. Sieve the almond flour and cinnamon into a bowl and set aside. Put the butter and sugar into a large bowl and beat together until light and fluffy. Then beat in eggs, one by one.

Take carrot and walnut mixture and add to beaten ingredients, followed by the almond flour. Mix well.

Divide the mixture into the prepared tray and flatten top. Bake for 30-35 minutes. Using a kebab stick, press into the centre of the cake and when it comes out clean the cake is cooked through. Turn out the cakes onto a wire rack and leave to cool.

ICING

Melt chopped chocolate pieces. To do so, place chocolate in a wide, shallow bowl and put it in the microwave. Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Once melted stir through softened butter for a thicker consistency.

Pour the melted chocolate over the top of the cake, ensuring good coverage Add walnuts randomly to top of cake.

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