• finely grated zest and 3 tsp juice from 1 lemon
  • finely grated zest and 3 tsp juice from 1 small orange
  • 1 large carrot (about 200g)
  • 50 g plain flour
  • 1 tsp baking powder
  • crushed seeds of 30 cardamom pods
  • 200 g ground almonds
  • 4 medium eggs, separated
  • 150 g caster sugar
  • 180 g full-fat cream cheese
  • 100 g icing sugar, sifted
  • 25 g butter, melted and cooled but still liquid

For the candied orange:

  • 2 large oranges
  • 75 g granulated sugar, plus extra for rolling


  1. 1

    First, make the candied orange. Remove the zest from 2 large oranges using a zester (not a grater), leaving them in long strands. Melt the 75g sugar in 75ml water in a small saucepan, then bring to the boil. Add the zest and boil for 10 minutes. Drain and immediately toss the zest in granulated sugar. Cool on baking paper.

  2. 2

    Preheat the oven to 180°C, fan 160°C, gas 4. Arrange 12 paper cases in a muffin tray.

  3. 3

    Place the lemon and orange zest in a mixing bowl. Add 2 teaspoons of lemon juice and 2 teaspoons of orange juice to the bowl. Reserve the rest for the icing.

  4. 4

    Sift the flour, baking powder and a pinch of salt into another bowl. Mix half of the crushed cardamom seeds into the flour with the ground almonds.

  5. 5

    Place the egg whites in a large dry bowl. Whisk until they form soft peaks. Then gradually whisk in the caster sugar, until you have a glossy, floppy meringue.

  6. 6

    Lightly beat the egg yolks, then fold them into the egg whites with a metal spoon, followed by one-third of the almond flour mixture, then one-third of the carrot mix. Repeat until all the ingredients are folded into the meringue.

  7. 7

    Spoon into the paper muffin cases. Bake for about 25 minutes.

  8. 8

    Cool on a wire rack. Once cool, put on a plate, cover and chill for at least 2 hours. This firms the cakes up and makes them more moist.

  9. 9

    For the cream cheese icing, beat together the cream cheese, icing sugar, remaining ground cardamom seeds and remaining lemon and orange juice. Then beat in the cooled melted butter. Spread a swirl of icing on each cake and chill the cakes again for an hour. Decorate with the candied orange to serve.

Nutritional Details

Each serving provides
  • Energy 1315kj 314kcal 16%
  • Fat 20.1g 29%
  • Saturates 6.8g 34%
  • Sugars 21.6g 24%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1340kj/320kcal

Each serving provides

24.9g carbohydrate 2.0g fibre 7.3g protein

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