Carrot Cake

Ingredients:

• 175 g butter
• 175 g castor sugar
• 150 g carrots
• 275 g semolina
• 125 g [powder] almonds
• 3 tsp baking powder

For syrup:

• 175 g castor sugar
• 50 ml water
• 1 [ juice] lime
• 1 cinnamon

Prepration Method:
cream the butter and sugar together till pale and flutty. Remove the juce of the carrots and beat in the carrot and then fold in the semolina, ground almonds and baking powder. Turn into a greased and dusted tin [7" round] bake in a preheated oven at 220 degrees c for 10 mins. and further 1/2 hour at 180 degrees c. Make a syrup by placing the sugar and water with cinnamon and bring to a boil, stirring constantly, simmer for 5 mins. Turn the cake onto a serving plate, straight from the oven and pour syrup over the hot cake slowly till absorbed. Can be decorated with a dollop of cream and sprinkled with almonds.