lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Dip With Cookies and Fruit
Ingredients:
- 4 cream cheese
- 3 butter
- 1 yogurt
- 1/2 vanilla
- 2 1/2 orange zest
- powdered sugar
- berries
Instructions:
1. Beat first 4 ingredients at medium-high speed with an electric mixer until smooth.
2. Gradually add sugar, beating until creamy.
3. Cover and chill at least 1 hour or up to 3 days covered.
4. Let stand at room temperature 30 minutes before serving.
5. Serve with cookies, berries, and dark chocolate squares.
Title: Chocolate Sponge Roll With Marshmallow Filling
Ingredients:
- 1 cake flour
- 1/2 baking powder
- 1/2 sugar
- 1 1/2 eggs
- 6 cream of tartar
- 1 salt
- 1/2 cold water
- 1/4 vanilla
- 1 sugar
- 3/4 cream of tartar
- 1/2 water
- 1/4 marshmallows
- 2
- 1/4
Instructions:
1. sift together flour cocoa salt baking powder and 1 cup of sugar.
2. seperate eggs.
3. beat egg whites with cream of tarter until soft peaks are formed
4. then add 1/2 cup sugar gradually
5. until firm peaks are formed
6. about 8 minutes with electric mixer
7. stir together yolks water and vanilla.
8. blend in the sifted dry ingredients
9. beat 1 minute
10. carefully fold into the egg whites
11. pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
12. do not grease sides of pan
13. bake in moderate 350 degree oven for 15 minutes
14. remove from pan immediately and roll in towel dusted with confectioners sugar
15. cool
16. when cool remove gently from towel
17. spread inside with marsmallow cream and reroll
18. dust outside with confectioners sugar.
19. and sprinkle with colored sugars.
20. chill before slicing
21. for the filling
22. combine sugar.
23. cream of tarter and water
24. cook together until syrup spins a thread 240 degrees
25. beat egg whites until stiff
26. add marshmallows to sirup
27. beat until marshmallows are dissolved
28. poUr over eggs whites (temper them 1st).
29. beat until smooth.
Title: Rumlicious Rum Cake
Ingredients:
- 1 water
- 1/2 walnuts
- 1/2 rum
- 1/2 eggs
- 1 instant vanilla pudding
- 4 butter
- 1 sugar
- 1/2
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Grease and lightly flour one bundt pan, and evenly distribute the the nuts on the bottom of the pan.
3. In a large mixing bowl blend the cake mix, water, oil, 1/2 cup rum, eggs, and the instant vanilla pudding.
4. Pour batter into the greased bundt pan and bake for 1 hour or until a toothpick is instered into the center and it comes out clean.
5. 5-10 minutes before the cake is removed from the oven, combine the remaining 1/2 cup rum, butter, and sugar into a sausepan. Heat on stove until th butter melts and the sugar has dissolved.
6. Once the cake has been removed from the oven slowly pour the entire hot rum mixture over
7. Let the cake rest for 10 minutes and then turn out onto a plate. Cool.
Title: Baked Pears With Cranberries, Apricots and Ricotta
Ingredients:
- 3 pears
- 1/3 dried sweetened cranberries
- 1/3 sweetened condensed milk
- 1 water
- 1/4 ricotta cheese
- 1/2 lemon zest
- 2/3
- 1/2
Instructions:
1. Peel and halve pears lengthwise. Scoop out core using a melon baller. Place pears face up in 8x8-inch glass baking dish. Sprinkle cranberries and apricots over and around pears.
2. Stir sweetened condensed milk, water and imitation brandy extract together until smooth; pour over and around pears.
3. Set dish in a 9x13 inch ovenproof pan; set on oven rack.
4. Carefully pour boiling water into outer pan to 1/2-inch depth. Bake in 350F oven for 40 minutes or until pears are tender, occasionally spooning sauce over pears.
5. Meanwhile, stir ricotta and lemon zest together.
6. Slowly and carefully remove pan from oven; remove pear halves and place on a serving plate. Spoon ricotta mixture into each scooped out pear half. Drizzle sauce and dried fruit over pears. Serve immediately.
Title: Strawberry Enchiladas
Ingredients:
- 6 flour tortillas
- 8 tortillas
- 1/4 powdered sugar
- 1 cream cheese
- 1/2 sour cream
- 1 vanilla
- 1/4 powdered sugar
- 1/2 - 3/4 strawberry sauce
- 1/4 butter
- 3/4 sugar
- 1 salt
- 2 fresh strawberries
- frozen unsweetened raspberries
- strawberries
Instructions:
1. To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
2. To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
3. Put the raspberries in mesh sieve and push them through with a wooden spoon.
4. Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
5. To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
6. Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
7. To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.
Title: Mocha Frosting
Ingredients:
- 1 egg
- 1/4 cocoa powder
- 2 -3 butter
- 1/4 vanilla
- 1 icing sugar
- 3
Instructions:
1. Cream egg, cocoa powder and butter. Add the coffee and vanilla.
2. Gradually add the icing sugar until desired consistency.
3. I frosted a round cake and I have maybe 1 cup of leftover in the fridge.
Title: Magic Cakes
Ingredients:
- 200 salted butter
- 2 lemons
- 1 salt
- 200 caster sugar
- 4 eggs
- 200 self-raising flour
- 4 marzipan
- 250 lemon
- 1 icing sugar
- 3
- 1
- 1/4
- 425
- 1
Instructions:
1. Grease and line a 21 x 31 x 2.
2. 5 cm baking tray with baking parchment.
3. Preheat the oven to 180 C (160 C in a fan oven).
4. Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
5. Add the eggs, a spoonful at a time, beating well after each addition.
6. You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
7. Use a large metal spoon to fold in the flour in three batches.
8. Spoon the mixture into the tin and spread evenly.
9. Use a palette knife to level the surface.
10. Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
11. Turn out and cool on a wire rack.
12. Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
13. Roll out the marzipan to the same size as the top of the cake.
14. Carefully lift on to the cake and gently smooth the top with your hand.
15. Chill for an hour.
16. Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
17. Brush the top of the cakes with more apricot jam.
18. Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
19. Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
20. Divide between four bowls.
21. Leave one white and colour the others with your choice of food colouring.
22. Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
23. Leave for 20 minutes to dry.
24. Lift off with a knife and put into paper cases.
25. To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
26. Gradually stir in the rest of the sugar and beat well until it is white and smooth.
27. Use a small piping bag to create your own designs on top of each cake.
28. Decorate with the glitter and silver balls.
Title: Emily's Banana Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 1/2 salt
- 1/2 ground mace
- 1 baking soda
- 3 banana
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream butter and sugar in mixer.
3. Beat in eggs.
4. Add flour, salt, and mace slowly as you beat.
5. Add remaining ingredients and mix thoroughly.
6. Pour into greased, lightly floured pan (9 x 13 works well) and bake about 30-35 minutes, or until cake is golden-brown and a toothpick comes out clean.
Title: Gluten Free Fudge Crinkles
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 butter
- 1/2 egg
- 1 water
- 1/4 vanilla
- 1 sugar
Instructions:
1. Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
2. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
4. Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Title: The Best Angel Food Cake
Ingredients:
- 1 cake flour
- 1 1/2 granulated sugar
- 12 cream of tartar
- 1 salt
- 1/4 vanilla extract
- 1 1/2 lemon juice
- 1 1/2
- 1/2
Instructions:
1. Heat oven to 325 degrees.
2. Have ready an ungreased 9 3/4-inch angelfood cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of pan with nonremovable bottom.
3. In a small bowl, combine flour with 3/4 cup sugar.
4. Place remaining 3/4 cup sugar next to the mixer.
5. Use a whisk to completely combine and aerate flour/sugar mixture.
6. In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.
7. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
8. With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
9. Add vanilla, lemon juice, and almond extract and beat until just blended.
10. Place flour/sugar mixture in a sifter set over waxed paper.
11. Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand.
12. Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
13. Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.
14. If cake pan has feet, invert pan onto them.
15. If not, invert pan over the neck of a bottle so that air can circulate all around it.
16. Allow to cool completely for 2 to 3 hours before removing from pan.
17. To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.
18. Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used.
19. Cool cake completely, bottom side up.
20. When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
21. Serve cake the same day or freeze overnight if serving the next day.
22. (Cake may be frozen for up to 2 weeks, but will compress slightly.).
Title: Creamy Vanilla Frosting
Ingredients:
- 1 1/3 milk
- 1/4 flour
- 1/2 salt
- 1 1/3 sugar
- 1 1/3 butter
- 2 vanilla extract
Instructions:
1. Combine milk, flour, salt in a saucepan with the heat turned off. Whisk until smooth. Cook over medium high heat, whisking until mixture thickens and comes to a boil (about 5-7 minutes). Yes! I use measuring cup on a stove top :).
2. Boil for 1 minute, remove from heat then strain into a bowl. Cover with plastic wrap to avoid skin from forming. Cool for about an hour and half.
3. When flour mixture is cool, beat butter, sugar and vanilla in a large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until the frosting is creamy and light.
4. Enough frosting for 24 cupcakes.
5. Tip: Add 2 tablespoons (30ml) unflavored gelatin in the frosting to help stablize the cream. (In 50ml hot water add 1 gram of unflavoured gelatin or depending on the packet instruction.
Title: Cheddar Pie Crust
Ingredients:
- 2 flour
- 1 1/4 cheddar cheese
- 1/2 salt
- 2/3 shortening
Instructions:
1. Combine the flour, cheese, and salt in a bowl.
2. Using a pastry blender or two knives cut in the shortening until course crumbs form.
3. Sprinkle with iced water (5 or 6 tablespoons will be needed) and using a fork, toss the crumbs until a dough is formed.
4. Press the dough firmly into a ball.
5. Proceed with recipe.
Title: Brownie S'mores
Ingredients:
- 9 graham crackers
- 3/4 unsalted butter
- 4 sugar
- 1 light brown sugar
- 1 vanilla extract
- 2 eggs
- 3 flour
- 1 chocolate chips
- 1 1/2 marshmallows
- 35
Instructions:
1. Heat oven to 350.
2. Spray bottom of a 13x9 baking pan with cooking spray.
3. Arrange graham crackers over pottom of pan, overlapping slightly or breaking to fit if necessary.
4. Melt butter and unsweetened chocolate in medium saucepan over low heat, stirring frequently.
5. Remove from heat, stir in sugar, brown sugar, and vanilla until well blended.
6. Stir in eggs until blended and smooth.
7. Stir in flour.
8. Stir in chocolate chips. Spoon and gently spread batter over graham crackers.
9. Bake 35-40 min or until top is just set and toothpick inserted in center comes out with moist crumbs attached.
10. Heat broiler and place marshmallows on their sides evenly over top of the brownies.
11. Broil for 30 sec to 2 min or until marshmallows are puffed and tops are golden brown.
12. Serve slightly warm or at room temperature.
Title: Ambrosia Cookies
Ingredients:
- 1 golden raisin
- 1/3 all-purpose white flour
- 2 3/4 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 light brown sugar
- 2/3 egg
- 2 vanilla extract
- 1 orange zest
- 2 1/2 sweetened coconut
- 1 pecans
- 1 1/2 old fashioned oats
- 1 1/3
- 1 1/4
- 1
- 2/3
Instructions:
1. Preheat oven to 385*.
2. Grease several baking sheets or coat with nonstick spray.
3. In a colander, rinse the raisins and apricots, if using, well under hot water, let stand until well drained; set aside.
4. In a mediumb owl, throughly stir together the flour, baking powder, and salt and set aside.
5. In a large bowl, with electric mixer on low speed, beat together the butter, oil and brown sugar, until blended. Increase the speed to medium and beat until well blended and smooth. Beat in the egg, vanilla and orange zest, if using.
6. Beat or stir in flour mixture until evenly incorporated. Stir in coconut, corn flakes, pineapple, pecans oats, and drained fruit until evenly incorporated.
7. Let dough stand for 10 minutes or until firmed up. if room is very warm refrigerate the dough.
8. Shape portions of the dough into 1 1/2" balls, with lightly greased hands. Place on the baking sheets, spacing about 2 1/2" apart.
9. Using your hand, press down the balls until they are about 1/3" thick.
10. Bake the cookies, one sheet at a time, in upper third of the oven for 10-13 minutes, or until tinged with brown all over and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning.
11. Transfer the sheet to a wire rack and let stand until the cookies firm up.1-2 minutes.
12. Using a spatula, transfer the cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
13. **tip -- to crush corn flakes, place in plastic bag and squeeze several times.
Title: Grape-Nuts Pudding
Ingredients:
- 1 1/2 quick-cooking tapioca
- 3/4 raisins
- 1 boiling water
- 1/4 brown sugar
- 1/4 vanilla extract
- 1/2
Instructions:
1. In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and cereal. Let stand for 5 minutes.
2. Over high heat, bring this mixture to a boil, stirring well to prevent sticking. Boil for 1 minute.
3. Remove the saucepan from the heat and stir in vanilla.
4. Serve hot with cream.
Title: Chocolate Eggnog Cake
Ingredients:
- 2 brandy
- 1 water
- 1 eggs
- 1/3 vanilla
- 1/4 nutmeg
- 3 butter
- 1 confectioners' sugar
- 1/2 brandy
- 8 vanilla
- 3 1/2 - 4 nutmeg
- 3 -4
- 2
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 pan with Pam, then dust with flour.
3. Set aside.
4. Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
5. Set aside.
6. Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
7. Microwave for 1 minute at HIGH power.
8. Stir to melt and lumps remaining.
9. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
10. Blend with an electric mixer on low for 30 seconds.
11. Stop and scrape down sides of bowl with a rubber spatula.
12. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
13. The batter should look well combined.
14. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
15. Place the pan in the oven.
16. Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
17. Cool completely.
18. Frost with eggnog frosting.
19. To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
20. Blend with electric mixer on low for 30 seconds to incorporate.
21. Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
22. Increase the speed to medium and beat until light and fluffy, about 1 minute.
23. If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
24. Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.
Title: Blackberry Icing for Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/3 fresh blackberries
- 1 1/3 blackberries
- 1 unsalted butter
- 24 powdered sugar
- 1 salt
- 4 3/4
- 1/3
Instructions:
1. Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
2. Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
3. In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
4. Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
5. Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
6. Pipe onto cupcakes using a large star tip.
7. Top each with a blackberry.
8. Chill for at least 1 hour. (Good served cold!).
Title: Streusel Kuchen (Crumb Cake)
Ingredients:
- 4 flour
- 4 butter
- 1 sugar
- 1/2
- 1.5
Instructions:
1. In a food processor, add 2 cups flour, 1/4 cup sugar, 2 egg yolks, and 1/2 lb. butter (2 sticks, cut up into pieces).
2. Pulse until mixture is crumbly and butter is incorporated into the flour (be careful not to overdo it).
3. Put mixture in a 13x9 pan which has been sprayed with butter-flavored cooking spray (or, use additional butter).
4. Spread mixture and pat down.
5. Heat open jars of jam in the microwave for a minute or two so that jam will spread easily over the crumb mixture.
6. Spread the 1.5 jars of jam over the mixture in the pan. (Pro Tip: buy three jars so you have enough jam for two batches!).
7. Repeat steps 1 through 4 above, but this time pulse a little longer so that the crumb mixture is a little chunkier (not much though!) and sprinkle over layer of jam.
8. Bake at 350 degrees for about 1 hour or until golden brown.
Title: Cardamom Date Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 ground cardamom
- 1/2 ground cinnamon
- 5 butter
- 1 brown sugar
- 1 applesauce
- 1 vanilla extract
- 3 eggs
- 3/4 pitted dates
- 1/3 flour
- 3 brown sugar
- 3 butter
- 2
Instructions:
1. preheat oven to 350.
2. spray a 9x9" pan with cooking spray.
3. combine flour and the next 5 ingredientsin a large bowl, make a well in center.
4. in a medium bowl combine melted butter and the next 5 ingredients, mixing well.
5. add to the flour mixture, stirring until moist.
6. spoon batter into pan.
7. mix the topping ingredients, sprinkle evenly over batter.
8. bake for 35 minutes until pick inserted in center comes out clean.
9. cool in pan.
Title: Magical Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 1/3 sugar substitute
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F. Grease a large baking sheet.
2. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
Title: Panna Cotta
Ingredients:
- 1/3 milk
- 1 gelatin
- 2 1/2 heavy cream
- 1/2 sugar
- 1 1/2 vanilla extract
Instructions:
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
3. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
4. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
5. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours before serving.
Title: Amazing Chocolate Pie
Ingredients:
- 16 chocolate pudding
- 1 graham cracker pie crust
- chocolate chips
Instructions:
1. Prepare pudding as directed on box.
2. Now stir in oreo crumbs or chocolate chips.
3. After the pudding is mixed pour into pie shell.
4. Lastly place pudding in the fridgerator for about 5 minutes or until it is set.
5. Enjoy and serve.
Title: Black Forest Brownie Torte
Ingredients:
- 1 water
- 1/4 eggs
- 1/3 cherry pie filling
- 3 Cool Whip
- 6
- 1/4
- 21
- 2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Grease and frour two 9" round pans.
3. Prepare brownie mix according to pkg directions for cake like brownies.
4. Stir chocolate chips into batter.
5. Divide batter evenly between prepared pans.
6. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes in pans.
8. Loosen edges and remove from pans.
9. Cool completely.
10. Stir almond extract into cherry pie filling.
11. Place one brownie onto serving plate.
12. Top with 1 1/2 cups cool whip.
13. Spread 1 cup cherry pie filling over cool whip.
14. Top with second brownie layer.
15. Spread remaining cherry filling over top.
16. Decorate with dollop of cool whip.
17. Sprinkle with sliced almonds.
Title: Aargau Carrot Cake
Ingredients:
- 3 eggs
- 3/4 white sugar
- 1 1/2 lemon zest
- 2 fresh lemon juice
- 1 carrot
- 1 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1 confectioners' sugar
- 3/4 lemon juice
- 1
Instructions:
1. Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
4. Bake at 360 degrees F (180 degrees C) for 45 minutes.
5. This cake is often iced with a confectioner's sugar icing make by beating 1 tablespoon lemon juice into 3/4 cup confectioners sugar. Little marzipan carrots are the traditional decoration.