Moist almond and carrot cake

Preheat the oven to 180 ºC and spray a 25 cm round loose-bottomed cake tin with non-stick spray or butter lightly. Line the base with butter paper and butter lightly.
Toast the almonds in a dry pan until they just begin to change colour. Cool and process in a food processor along with 65 ml (1/4 c) sugar until very fine.
Set aside.
Beat the butter and remaining sugar together until light and fluffy.
Add the egg yolks one by one, beating well after each addition. Add the vanilla essence and rind and beat well.
Sift the self-raising flour, spices and salt together and stir in the finely ground almonds. Add to the butter mixture along with the carrots and mix with a wooden spoon. (The mixture will be very stiff.)
Beat the egg whites in a clean, dry bowl until soft peaks are formed and add half to the carrot mixture. Mix and fold in the remaining egg whites until just blended.
Turn the batter into the prepared cake tin and bake for about 1 hour or until a testing skewer comes out clean. Cool and carefully loosen the sides. Cool completely.
Dust with icing sugar just before serving.
Makes 1 medium-sized cake.