FLOURLESS CARROT CAKE
1 cup almonds, with skins
2 large carrots, peeled and trimmed
finely grated zest of 1/2 lemon
juice of 1/2 lemon
1 tsp vanilla
3 large eggs, separated
2/3 cup sugar, divided use
4 tbsp cornstarch
1/2 tsp baking powder
1 tbsp pine nuts
Powdered sugar
Preheat oven to 350 degrees F. Butter the sides of an 8x2-inch cake pan, line the base with a circle of baking parchment, and butter the parchment.
Using a nut mill, grind almonds to flour and set aside.
Using the same nut mill, grate carrots into fine shreds. There should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon zest, lemon juice Set aside.
Beat egg whites until they start to stiffen, sprinkle with half the sugar, a little at a time, and continue beating until stiff and glossy.
Beat egg yolks with remaining 1/3 cup sugar until very thick and pale lemon in color. Stir in carrot mixture and ground almonds. Fold in egg whites.
Sift cornstarch and baking powder on top and fold in lightly but thoroughly. Spoon into prepared pan, smooth top with a rubber spatula, and sprinkle with pine nuts.
Bake for 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes.
Run a knife blade around edge of cake and unmold onto a rack. Peel off paper, reverse onto rack right side up, and let cool completely.
Dust edges with a 2-inch wide band of powdered sugar (let the toasted nuts show in the center) before serving.
Makes 1 (8-inch, single-layer) cake, 8 servings
Source: Jacqueline Mallorca, San Francisco Chronicle
1 cup almonds, with skins
2 large carrots, peeled and trimmed
finely grated zest of 1/2 lemon
juice of 1/2 lemon
1 tsp vanilla
3 large eggs, separated
2/3 cup sugar, divided use
4 tbsp cornstarch
1/2 tsp baking powder
1 tbsp pine nuts
Powdered sugar
Preheat oven to 350 degrees F. Butter the sides of an 8x2-inch cake pan, line the base with a circle of baking parchment, and butter the parchment.
Using a nut mill, grind almonds to flour and set aside.
Using the same nut mill, grate carrots into fine shreds. There should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon zest, lemon juice Set aside.
Beat egg whites until they start to stiffen, sprinkle with half the sugar, a little at a time, and continue beating until stiff and glossy.
Beat egg yolks with remaining 1/3 cup sugar until very thick and pale lemon in color. Stir in carrot mixture and ground almonds. Fold in egg whites.
Sift cornstarch and baking powder on top and fold in lightly but thoroughly. Spoon into prepared pan, smooth top with a rubber spatula, and sprinkle with pine nuts.
Bake for 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes.
Run a knife blade around edge of cake and unmold onto a rack. Peel off paper, reverse onto rack right side up, and let cool completely.
Dust edges with a 2-inch wide band of powdered sugar (let the toasted nuts show in the center) before serving.
Makes 1 (8-inch, single-layer) cake, 8 servings
Source: Jacqueline Mallorca, San Francisco Chronicle
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Pumpkin Raisin Batter Cake (Bundt, no-knead yeast dough)
- Orange Slice Cake
- School Cafeteria Peanut Butter Cake (1960's)
- Maple Apple Cake with Bourbon Maple Caramel Sauce
- Coogan (repost)
- Homemade Chocolate Cake Mix and Devils Food Cake with Easy Chocolate Frosting (repost)
- Liberty Bell Chocolate Cake
- 100-Year Old Jam Cake
- Better Tasting Orange Cake (using cake mix)
- Banana Chiffon Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute