Carrot & almond cake

Carrot & almond cake

This gorgeous cake is simple to make and perfect for a Sunday afternoon tea, or to take on a picnic.


  • 185 g (61/2 oz/13/4 cups) ground almonds
  • 100 g (31/2 oz/1 cup) walnuts, lightly roasted
  • 230 g (8 oz/1 cup) caster (superfine) sugar
  • 125 g (41/2 oz) savoiardi (lady finger) biscuits, roughly chopped
  • 21/2 teaspoons baking powder
  • 5 eggs, separated
  • 1 large carrot, finely grated
  • 1 tablespoon Grand Marnier
  • Finely grated zest of 1 orange
  • Icing (confectioners’) sugar, for dusting
  • Thick (double/heavy) cream


Lightly grease a 23 cm (9 inch) round cake tin and line the base and sides with baking paper.

Place the almonds, walnuts and sugar in a food processor and process to form coarse crumbs. Transfer the crumb mixture to a large mixing bowl. Process the savoiardi biscuits and baking powder together until the biscuits are finely crushed, then combine them with the crumb mixture. Add the lightly beaten egg yolks, carrot, Grand Marnier and orange zest to the crumb mixture, and mix until all the ingredients are moistened and well combined.

Preheat the oven to 180°C (350°F/Gas 4). Beat the egg whites until firm peaks form. Gently fold the egg whites into the cake mixture in three batches. Spoon the mixture into the prepared tin and bake for about
40 minutes, or until cooked when tested with a skewer. Transfer the cake to a wire rack to cool. Dust with icing sugar, cut into wedges and serve with cream. Serve warm or at room temperature.

NOTES: First published in Neil’s cookbook Good Food. Photography by Earl Carter.