Italian Carrot and Almond Cake

Italian Carrot and Almond Cake

A very light and fluffy sponge cake with an almost meringue-like texture. Great as a dinner party dessert.

Serves 10

Points per serving: 3½ (original points)

1 spray low-fat cooking spray

4 medium eggs, separated

150 g caster sugar

2 lemons, (finely grated zest), plus juice of 1

150 g carrots, peeled and finely grated

125 g ground almonds

2 level tbsp self raising flour, sifted

icing sugar, to dust

Preheat the oven to 325F/170C/Gas Mark 3. Line the base of a 20cm (8in) spring form tin and grease with low fat cooking spray.

Whisk together the egg yolks and sugar until pale and creamy. Stir in the lemon zest and juice, carrots and ground almonds. Fold in the flour.

In a clean bowl with clean whisks, whisk the egg whites until they reach stiff peaks. Fold a third quickly into the carrot mixture to slacken it then carefully fold in the remainder.

Bake the cake for 1-1 1/4 hours until golden and firm to the touch. Leave to cool in the tin before removing the spring form. It will sink in the middle. Dust with icing sugar before serving. Best eaten the same day