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Carrot Cake
Carrot Cake
(Torta di Carote)
 
 
Ingredients:

1 tablespoon butter
5 eggs, whites and yolks separated
1 cup (180 grams) sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
Pinch of salt
12 oz (350 grams) tender carrots, finely grated
1/2 lb (200 grams) almonds, peeled and finely grated
3/4 cup (100 grams) corn starch

Directions:
 
Preheat oven 370 F (190C).

Butter a 9 inch (24 cm) non-stick ring form pan, and line with a disk of buttered parchment paper.

Beat the egg whites until stiff.

Combine gradually 1/2 cup of sugar.

In a bowl put the egg yolks and the rest of the sugar.
 
Whisk vigorously, then combine lemon rind, lemon juice, orange extract and pinch of salt.

Combine carrots and almond.
 
Sift in the corn starch.

Add part of the egg whites, and mix using a large spoon with a top to bottom movement.
 
Repeat until all the egg whites are fully combined.

Pour the batter 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. Serves 6-8.
 
That's it!
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