50 g Open To Play protein
5 eggs separated
finely grated zest and fresly squeezed juice of 2 unwaxed lemons
250 g grated carrots
250 g grated hazelnuts ( or any nuts )
50 g shredded coconut
100 g brown organic sugar
65 g quinoa flour ( or any gluten free flour)
2 spoons of gluten free baking powder
Preheat oven to 150 C
Combine the egg yolks , lemon zest and juice, sugar, grated carrots, grated hazelnut
Sift in the flour and fold it in gently.
In a separate ,grease free bowl, whisk the egg whites until stiff peaks form.
Fold the egg whites and coconut into the cake mix very gently, then transfer the batter to the prepared baking tin.
Bake in the preheated oven for about 45 minutes, or until springy in the touch.
To check if ready , insert a skewer into the center , if it comes out clean you can take it out of the oven.
Leave the cake to cool completely before turning out of the tin.
Remove the cold cake from the tin and spread with Greek yogurt and sprinkle with lemon zest.
Can be made as a cake or into individual puddings .
Leave in fridge before serving and enjoy, its delicious