143 Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 160°C. Lightly butter Serves: 8–10 2 x 22cm round cake pans, then line the bases with Preparation time: 15 minutes baking paper. Resting time: 10 minutes Cooking time: 45 minutes Using a stand mixer with a whisk attachment, whisk Level of difficulty: Easy eggs and sugar until pale. Add oil and continue to whisk until combined. Sift flour, bicarb of soda and baking powder together. INGREDIENTS Stir into the egg mixture. Add almond meal and 4 large eggs cinnamon and stir until combined. Add grated carrots, 375g sugar walnuts and lemon juice and stir until well mixed. 300ml vegetable oil Divide between the cake pans, smooth the tops and 250g self raising flour place in oven. Cook for 45 minutes or until cake is ½ tsp bicarb of soda cooked when tested with a skewer. Remove from oven 1 tsp baking powder and allow to sit on a cooling rack for 10 minutes, then 100g almond meal remove from tins and allow to cool completely before 1 tsp cinnamon icing. 250g grated carrots For the icing, Place the mascarpone, cream cheese, 200g walnuts icing sugar and zest in an electric mixer and beat until Juice ½ lemon smooth and creamy. ICING When the cake is cool, sandwich the halves together 250g mascarpone cheese with half the icing, then spread the rest of the icing on 250g cream cheese top. Decorate with walnut halves. 150g icing sugar Finely grated zest of 1 orange This classic recipe is easy to whip up 100g walnut halves and looks spectacular when layered. It can also be baked in loaf shaped tins and individual muffin tins. rot and walnut cake THE NEFF AUSTRALIA COOKBOOK DESSERTS