5oz butter
5oz soft light brown sugar
2 eggs, separated
2tsp lemon juice
1tbsp milk
5oz self-raising flour
¾tsp baking powder
1½oz ground almonds
3oz walnut peices
7oz carrot, grated
For the topping:
5oz cream cheese
1tsp lemon juice
1½oz icing sugar
2tbsp walnut pieces to decorate
Line a tin with baking paper. Place the butter and sugar in a bowl and cream until light and fluffy. Beat in the egg yolks, one at a time, then beat in the lemon juice. Beat in the milk. Sieve the flour and baking powder together and fold in. Add the ground almonds and chopped walnut pieces. Whisk the egg white in a bowl until stiff. Fold the egg whites into the cake mixture, together with the grated carrot and mix. Spoon the mixture into the tin and bake at 350°F for 45-50 minutes.
Leave the cake to stand for 2-3 minutes then turn out onto a wire rack to cool. To finish the passion cake, beat the cream cheese with the icing sugar and lemon juice. Spread the topping mixture over the top of the cake and sprinkle with walnut pieces.