FROSTED CARROT AND PARSNIP CAKE

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas 4. Lightly grease a tin and line the base with a circle of greaseproof paper.
• Finely grate the lemon and orange. Put about half of the rind, selecting the longest shreds, in a bowl and mix with the caster sugar.
• Arrange the sugar- coated rind on a sheet of greaseproof paper and leave in a warm place, to dry thoroughly.
• Cream the butter and sugar until pale and fluffy. Add the eggs gradually, then beat well. Stir in the unsugared rinds, the grated carrots and parsnips, orange juice and the sultanas.
• Gradually fold in the flour and baking powder, and tip into the prepared tin. Bake for 1¼  hours until risen, golden and just firm.
• Leave the cake to cool slightly in the tin, then turn out on to a serving plate.
• To make the topping, place the caster sugar in a bowl over boiling water with the remaining orange juice.
• Stir over the heat until the sugar begins to dissolve. Remove from the heat, add the egg white and salt, and whisk for 1 minute with an electric beater.
• Return to the heat and whisk for about 6 minutes until the mixture becomes stiff and glossy, holding a good shape. Allow to cool slightly, whisking frequently.
• Swirl the cooked meringue topping over the cake and leave to firm up for about 1 hour.
• To serve, sprinkle with the sugared lemon and orange rind.