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Almond and Carrot Cake
(Serves 8-10)
Ingredients:
2 -1/4 cups almond flour
1/2 cup finely ground amaretti cookies (about 8 cookies)
2 teaspoons baking powder
4 eggs, separated
1/2 cup sugar
Grated zest of one orange or lemon
1/2 teaspoon almond extract
2-1/2 cups shredded carrots (about 5 medium carrots)
Confectioners sugar for dusting
Directions:
Preheat oven to 350 degrees F. Butter a 9" spring form pan. Line the bottom with parchment paper and butter the paper.
In a bowl, combine the almond flour, amaretti cookies, and baking powder.
Set aside.
In a mixing bowl, use an electric mixer to beat the 4 egg yolks with the sugar until the mixture gets creamy, about 3 minutes. Add the orange or lemon zest and almond extract. Add the almond flour mixture and the shredded carrots. Beat just long enough to combine the ingredients. Set aside.
In a clean mixing bowl, beat the 4 egg whites until stiff. Gently fold the whites, a little at a time, into the almond and carrot batter. Pour into the prepared pan; smooth the top. Bake for 30 to 40 minutes, or until a skewer inserted into the center comes out clean. Let cool to room temperature, then release the side of the pan. Dust with confectioners' sugar. Serve at room temperature.
This cake can be stored, covered at room temperature for 1-2 days; after that, refrigerate.
2 -1/4 cups almond flour
1/2 cup finely ground amaretti cookies (about 8 cookies)
2 teaspoons baking powder
4 eggs, separated
1/2 cup sugar
Grated zest of one orange or lemon
1/2 teaspoon almond extract
2-1/2 cups shredded carrots (about 5 medium carrots)
Confectioners sugar for dusting
Directions:
Preheat oven to 350 degrees F. Butter a 9" spring form pan. Line the bottom with parchment paper and butter the paper.
In a bowl, combine the almond flour, amaretti cookies, and baking powder.
Set aside.
In a mixing bowl, use an electric mixer to beat the 4 egg yolks with the sugar until the mixture gets creamy, about 3 minutes. Add the orange or lemon zest and almond extract. Add the almond flour mixture and the shredded carrots. Beat just long enough to combine the ingredients. Set aside.
In a clean mixing bowl, beat the 4 egg whites until stiff. Gently fold the whites, a little at a time, into the almond and carrot batter. Pour into the prepared pan; smooth the top. Bake for 30 to 40 minutes, or until a skewer inserted into the center comes out clean. Let cool to room temperature, then release the side of the pan. Dust with confectioners' sugar. Serve at room temperature.
This cake can be stored, covered at room temperature for 1-2 days; after that, refrigerate.
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