One of the problems people foresee if people make a lot of home made preserves is well how do I use it up. I think in a lot of cases it is a case of trial and error and one of the things I have found is that the more I preserve the more ideas I come up with on how to use things up or the more recipes I come across. I am lucky in that I have a lot of preserving books and I dip in and out of these quite a lot. As mentioned in my earlier post I had half a jar of home made Seville Orange Marmalade to use up and I have come across this recipe which should fit the script. As it happens I also have some carrots to use up. The recipe is from Mary Tregallas Notes from the Jam Cupboard a lovely little book with some very good recipes and ideas in. This fits the brief just nicely:
For the cake
6oz soft brown sugar
3 eggs separated
2 1/2 oz ground almonds
4 tablespoons warmed marmalade
6oz self raising flour
6oz carrots peeled and grated (about 2 medium sized)
4oz chopped almonds
For the Topping
3 tablespoons lemon curd
few strands of orange zest to decorate
Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4.
Grease and line a loose-bottomed cake tin
Cream the sugar and margarine and then beat in the egg yolks and the ground almonds. Add the marmalade, flour, carrots and chopped almonds and mix well.
Whisk the egg whites until stiff and then fold into the cake mixture. Tip into the cake tin levelling the top then bake for 40 to 50 minutes. Leave to cool for at least 10 minutes before extracting from the tin.
When the cake has completely cooled and then beat the mascarpone and the lemon curd together spreading all over the cake. Decorate with the orange zest.
Sounds yummy - didn't get to it today but will do tomorrow.