Carrot and Almond Cake

1. unsalted  butter for greasing                                                                                                                      
2. flour for dusting 
3. 250 grams golden caster sugar
4. 250grams ground almonds
5. 250grams peeled organic carrots,grated
6. 1tbsp of Amaretto liquor
7.  5 large eggs , separated
8. half a teaspoon of baking power
9. 2teaspoon of vanilla  extract

• vanilla icing   sugar
• Method
• Preheat the oven to gas 180c/350f
• Gas mark 4,and butter and flour a 25cm [10inch] round cake tin
• Mix the sugar,almonds, grated carrots,Amaretto,egg yolks, baking powder and vanilla extract together.
• Whisk the egg whites until firm and fold them lightly into the carrot mixture
• Turn the mixture in to the prepare tin.Bake for 45mins in the preheated oven until a  wooden skewer comes out clean.
• Place on a wire rack to cool.Dust with icing sugar,
• This cake  serves for 8 
• ,

Focaccia

275g	Fresh yeast
1 tbsp	Castor sugar
1 lt	Warm water
1.5 kg	Strong flour
125 ml	Olive oil
	Sea salt & rosemary

Method

1.      Mix the sugar yeast & a little of the warm water & leave in a warm place until it begins to froth.

2.      Add to the flour & olive oil & mix into a dough.

3.      Knead for about 5-10 mins.

4.      Prove in a warm place until about 2½ times its volume.

5.      Knock back & spread into an oiled baking tray & prove again for about 30-45 mins.

6.      Pinch the dough all over & brush with olive oil, sprinkle with sea salt & rosemary.

7.      Bake in the oven at 240°C, brushing regularly with olive oil.