Carrot and Almond Cake

By á-2053

Ingredients

• unsalted butter and flour for pan
• 1 cup whole unpeeled almonds
• 1/2 cup crushed Amaretto cookies
• 2 tsp. baking powder
• 4 eggs, separated
• 1/4 cup sugar
• grated zest of one lemon
• few drops almond extract
• 2 1/2 cups peeled and coarsely grated carrots (about 5)
• confectioners sugar

Preparation

Step 1

Preheat oven to 350. Butter and flour a 9-in. springform pan. Finely grind the almonds in a blender. In a large mixing bowl, stir together the ground almonds, Amaretto 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 rack for 50 to 60 minutes or until skewer inserted into the center comes out clean. Remove and cool on a rack. Run a knife along the sides of the pan and transfer to dish. Dust with confectioners’ sugar and serve at room temperature.