Carrot & Almond Torte

By ltrodrigu

Ingredients

• 4 large eggs, yolks and whites separated
• 1 cup sugar
• Grated zest of 1 orange
• 1/4 teaspoon vanilla extract
• 1/2 pound carrots, finely grated
• 2 cups almond flour
• 1 heaping tablespoon self-rising flour
• Confectioners’ sugar, for dusting
• Crème fraîche, for serving

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Line an 8-by-8-inch cake pan with parchment paper. Use an electric mixer to beat egg yolks, sugar, orange zest and vanilla until very pale, thick and creamy, 5 minutes.

Stir carrots and both flours into yolk mixture until fully incorporated.

In a clean mixing bowl, use an electric mixer to beat egg whites until stiff. Fold whites into yolk-flour mixture until no streaks of white remain. Pour batter into prepared pan and bake until cake is well risen and a skewer inserted in the center comes out clean, 40-45 minutes.

Remove cake from oven and let cool in pan. Turn out onto a platter. Dust cake with confectioners’ sugar. Serve with a generous dollop of crème fraîche.