Recipe
Italian Carrot Cake (Torta de Carota)
Posted by : unknown
Preparation time : 30 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
6 servings
- 1 tablespoon butter
- 5 eggs, whites and yolks separated
- 1 cup (180 gr) sugar
- 1 lemon, rind grated and juiced
- 1 teaspoon orange extract
- pinch of salt
- 350 gr (12 oz) tender carrots, finely grated
- 200 gr (1/2 lb) almonds, peeled and finely grated
- 3/4 cup (100 gr) corn starch
Preparation
- Preheat oven 190 C (370 F).
- Butter a 24 cm (9 inch) non-stick ring form pan, and line with a disk of buttered parchment paper.
- Beat the egg whites until stiff. Slowly combine 1/2 cup of sugar a little at the time.
- In a bowl put the egg yolks and the rest of the sugar. Whisk vigorously, then combine lemon rind, lemon juice, pinch of salt and orange extract. Combine almond and carrots.
- Sift in the corn starch.
- Add part of the egg whites, and mix using a large spoon with a top to bottom, rotating movement. Repeat until all the egg whites are fully combined. Pour the mix into the pan. Level the surface with a spatula
- Bake for about 35-40 minutes, or until a toothpick inserted in the cake will appear to be dry and the surface of the cake is golden.
- When the cake is lukewarm, run a blade along the edges to make sure is loose
- Remove the ring. Turn the cake upside down on a cake dish, and remove the bottom disk.
Gently peel off the parchment paper
- Decorate the surface with powdered sugar
Serve with whipped cream flavored with powdered sugar and vanilla (optional).
