Carrot And Almond Cake Recipes
CARROT AND ALMOND CAKE
Provided by Suzanne Hamlin
Categories dessert
Time 1h15m
Yield 1 9-inch round cake (8 servings)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Finely grind the almonds in a nut grinder, coffee grinder or blender.
- In a large mixing bowl, stir together the ground almonds, amaretti and baking powder. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
- In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool on a rack.
- Run a knife around the sides of the pan, release and transfer cake to a dish. Dust with confectioners' sugar, and serve at room temperature. (It keeps well at room temperature, wrapped in aluminum foil.)
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 142 milligrams, Sugar 9 grams, TransFat 0 grams
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