INGREDIENTS

• 1kg carrots, peeled, washed and coarsely chopped
• 250ml water or orange juice
• 1tbsp ginger, or 75g fresh ginger, peeled and finely grated
• Sugar, warmed
• 150g coarsely chopped walnuts, lightly roasted

RECIPE

Place carrot and water or orange juice in a heavy bottomed pan and bring to the boil.

Reduce the heat to minimum and steam until they are soft but not mushy

Drain and allow to cool.

Grate the cooked carrots on a fine grater

Squeeze out superfluous moisture and measure the pulp

Allow 250g of sugar to every 250g of carrot pulp

Return the pulp to the cleaned pan

Add the warmed sugar and bring to the boil

Stir constantly to prevent burning

When the mixture comes away from the pan and show signs of whitening in places,

Stir in the ginger and the nuts

Take off the heat and spread evenly into a 2.5cm layer on a wetted board or marble.

Allow to cool and touch dry

Slice into neat diamond shapes,

Turn over and allow to dry on the other side

Store in a air tight tin

Separate each layer on Ingberlach with wax paper dusted with sugar

Can be stored for up to 6 months

PRESENTATION

Cake stand.