Almond and Carrot Cake

In this recipe, sugar is halves from its original version of my foster mother Maryam O'Keefe. She would served this cake with evening chamomile tea, to me a really "teh kosong" because the taste is very mild at almost no aroma! That's explain why she made this cake very sweet and showered with a layer of sugar paste on top.

ALMOND AND CARROT CAKE
A:
80 g whole almond - toasted and pound coarsely
1 stick of carrot / 250 g - grated coarsely
1 orange - grated for its rind only
B:
160 g butter
100 g sugar
5 egg yolk
C:
5 white eggs
40 g castor sugar

D:
200 g all purpose flour
1.5 teaspoon baking powder
1 teaspoon bicarbonate sodium
50 ml milk

Methods:
Pre heat to 180 C. Cream butter and castor sugar (B) until fluffy. Add in egg yolk one by one and beat well after each addition. Add in sifted flour altenately with milk until mixture is well combined. Put in "A" ingredient and mix well with wooden spatula. Set aside with the mixing bowl covered.
In another dry bowl, beat the egg white and sugar ( preferably with electronic mixer ) until thick. Later blend the white egg into the carrot mixture slowly and combine evenly with wooden spatula.
Pour the mixture into prepared tin cake* and bake for 1 hour or until the surface is firm.

*Prepare tin cake: Layer 7x7 tin cake with aluminium foil and grase lightly with butter. Dust with flour and shake off its excess.