Hazelnut Meringues, Spiced Layered Carrot Cake

Recipes continued

Hazelnut Meringues	Makes: 10
2 egg whites

½cup golden caster sugar

½teaspoon vanilla essence

1⁄3 cup toasted hazelnuts, peeled, roughly chopped

1.Preheat oven to slow (140oC/120oC fan-forced). Line baking trays with baking paper, butter and sprinkle with flour.

2.Place egg whites in small bowl. Whip eggwhites on very high speed (10-12) until soft peaks form. Add one tablespoon sugar at a time and continue beating until thick and glossy. Reduce speed to low (1-3), add vanilla and nuts.

3.Spread 1⁄3 cup of mixture into rounds onto prepared trays. Repeat with remaining mixture. Bake for 1 hour or until firm to touch. Place on wire rack to cool.

TIP: Serve topped with whipped cream and strawberries.

Spiced Layered Carrot Cake

3 eggs, separated

240g butter, softened

1 ½ cups firmly packed brown sugar

½cup plain greek yoghurt Juice and zest of one orange 1 ¼ cups plain flour

1 ¼ cups plain whole wheat flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 cup shredded coconut

½cup ground almonds

3 cups grated carrot

1.Preheat oven moderate (180oC/160oC fan-forced). Grease and line 2 x 24cm round cake pans with baking paper.

2.Place egg whites in small bowl. Whisk on very high speed (10-12) until stiff peaks form.

3.Using the large bowl. Beat butter and sugar on medium speed (4-6) until light and creamy. Add egg yolks, beating well after each addition. Add yoghurt, orange zest and juice, mix until well combined.

4.Reduce to low speed (1-3); add flours,baking powder, baking soda, spices, coconut, almonds and carrot. Using a spatula fold through egg whites.

5.Divide mixture among prepared cake pans. Bake for 30-35 minutes. Cool in pans.

6.Sandwich cooled cakes together with cream cheese icing, cover the top and sides. Garnish with walnuts if desired.