Small Carrot Cakes - {Tortine Di Carote}

By á-170456

Ingredients

• 6 large eggs separated, and at room temperature
• 1 cup sugar
• 2 tablespoons unsalted butter softened
• 2 tablespoons orange liqueur
• 2 large carrots peeled and grated
• 1/2 cup unbleached all-purpose flour
• 1/8 teaspoon salt
• 1 1/4 cups finely-chopped walnuts
• Confectioners' sugar for sprinkling
• 18 aluminum foil cupcake cups (3" wide and 1 1/2" deep)

Details

Servings 1

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly butter the aluminum foil cupcake cups. In a large bowl, with an electric mixer, beat the egg yolks and sugar until lemon-colored and doubled in volume. Gradually beat in the butter and orange liqueur. Fold in the carrots, flour, and salt. Fold in the nuts.

In another bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the egg whites into the egg yolk mixture.

Divide the batter among the cupcake cups, filling them about 2/3 full. Place the cups on two cookie sheets. Bake for about 10 minutes, or until the cakes are golden brown and firm to the touch. Remove the cups to racks and let cool completely.

Run a knife around the outside edge of each cup, and unmold the cakes onto a serving dish. Sprinkle the tops with confectioners' sugar.

Note: The cakes can be baked a day ahead. Let cool, wrap each foil cup in plastic wrap, and store at room temperature.

This recipe yields 1 1/2 dozen.