Lyn's Recipe Collection
A DIFFERENT TAMALE PIE
For this recipe, I modernised it a bit, swapping the minced beef for flavour-absorbing chicken mince, also added chipotle peppers for a smoky spicy flavour and upped the amount of tomatoes. Some recipes call for corn in the meat mixture, but corn wasn’t in season so I left it out. I don’t think it would be entirely out of place and might even make this dish more of a complete meal.
Also very low in fat
INGREDIENTS
1 tablespoon butter
FOR THE CAKE
5 eggs, whites and yolks separated
1 cup sugar
1 lemon, juice and rind of, grated
2 teaspoons cinnamon
1 pinch salt
12 ounces tender carrots, finely grated
3/4 cup cornstarch
FOR THE FROSTING
4 ounces cream cheese
3/4 cup whipping cream
1/2 cup powdered sugar
1. Preheat oven to 370 F (190c). Grease a 9 inch pan (with the butter?)
2. Beat egg whites til stiff then slowly pour in 1/2 cup of sugar, beating constantly.
3. In another bowl beat the egg yolks & remaining sugar, then add lemon rind, juice, salt and cinnamon, beating continuously. Add in the carrots and corn starch – mix.
4. Slowly add egg whites to the mix in small amounts at a time, mixing continuously in a top to bottom rotating movement. Pour the batter into the pan.
5. Level the surface with a spatula (do not pressure it though and move very lightly).
6. Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
For frosting:
Whip the whipping cream until it thickens.
In a separate bowl, mix the sugar and cheese until smooth.
Add in the whipped cream.
Frost the cake when cool.