Recipe

Flourless Carrot Cake Recipe

	Ttaaccoo / All my dishes 1 year, 2 months ago This is the 3rd "flourless elegant cake" created by Jacqueline Mallorca, and published in the SF Chronicle Feb 24, 1993, Most of my writing is verbatim from the article. Prep:1m Cook:40m Servings:8	Ttaaccoo
	always consumed down to the last crumb unaware of any subterfuge

Does this look good? Yeah! / Nope

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Ingredients

1 cup almonds, with skins

2 large carrots, peeled and trimmed

finely grated zest of 1/2 lemon

Juice of 1/2 lemon

1tsp. vanilla

3 large eggs, separated

2/3 cup sugar

4 Table. cornstarch

1/2 tsp. baking powder

1 Table. pine nuts

powdered sugar

Directions

Preheat oven 350F

Butter sides of a round cake pan, 8 X 2 inches and line the base with baking parchment, and butter the parchment.

Using a nut mill, grind almonds to flour and set aside. (see note at asterisk re: nut mill vs. food processor on the page with Portuguese Almond and Potato Cake) Using the same nut mill, grate carrots into fine shreds. There should be 1 1/2 cups, quite firmly packed, or 6 oz. Place in a bowl, add lemon zest, lemon juice and vanilla. Set aside.

Beat egg whites until they start to stiffen, sprinkle with half the sugar, a little at a time andcontinue beating until stiff and glossy.

Beat egg yolks with remaining 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 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 band of powdered sugar(let the toasted nuts show in the center)before serving. Serves 8.

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Comments

peetabear 1 year, 2 months ago said:
Thank you for these great additions to the gluten free recipes... a high five for you...

lincolntoot 1 year, 2 months ago said:
Very nice recipe - 5!

pattycake 1 year, 2 months ago said:
I was just thinking how great an almond carrot cake would be, and here it is! Thanks for sharing this fantastic seasonal recipe.

mollykiely 8 months, 1 week ago said:
I've made this twice -- once with orange peel instead of the lemon -- and both times were a hit. Moist and tasty. I topped it with a white chocolate cream cheese ganache.

ttaaccoo 5 months ago said:
It is so nice to hear that this recipe is so very good! thank you all for your nice comments.

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