Carrot and Walnut Squares

Carrot and Walnut Squares

Makes about 20 squares
Preparation: 20 minutes – cooking time: 35 minutes

Ingredients
125g salted butter at room temperature
1 cup raw sugar
1 egg
2 cups rolled oats

¾ cup walnut kernels
1 large carrot
1 ¼ cup plain flour
½ teaspoon ground cinnamon
1 teaspoon baking powder
Pinch of salt

Icing:
1 egg white
1 ½ cups icing sugar
1 tablespoon lemon juice

Method
Preheat your oven to 170°C. Grease and line a square 25cm x 25cm cake tin.
Using the TURBOPRO 1.25L multi-function food processor with the thin shredding disc, finely grate the peeled carrot.
Replace the shredding disc with the knife. Add in the walnuts, butter, sugar, egg, oats, cinnamon, baking powder, salt and flour and blend slowly until you achieve a smooth paste.

Pour the mixture into the cake tin, spreading evenly with a spatula, and bake for 30 minutes.

Icing:
Put the egg whites and lemon juice into the 1L mixing jug and beat with the double whisk.
Gradually add in the icing sugar, continuing to beat.
Pour the icing over the still warm cake and put aside to harden (don't bake the icing in the oven; it will become a hard, brittle meringue that is impossible to cut).
Allow to cool completely before cutting into squares and storing in an airtight container.

Tip: For an even richer flavour, add in to the cake mixture the grated rinds of half an orange and half a lemon.

Cuisine fit for a Queen

Dust off your fancy cup and saucer, polish the silverware and put on your best high tea attire; it's time to celebrate her majesty's birthday. The Queen's birthday long weekend is the perfect opportunity to get together with your girlfriends, throw on a frock and host a tea party fit for royalty.

Thanks to the Electrolux TURBOPRO, you can show off your regal cooking skills over the long weekend. Electrolux has prepared a Queen's birthday menu to help you create the perfect high tea.

These delicious dishes are all very simple to make with the help of the Electrolux TURBOPRO and are sure to please even the fussiest of connoisseur. All of which are best served with a cup of English breakfast tea.