Carrot Almond Cake

Description

This cake is great because it is made without butter and with a small amount of flour. You can also add prunes or apricots to the batter if desired, substitute almonds with any other nuts — for example, pecans — and use brandy or rum instead of Cointreau.

Ingredients

• Carrot - 2 pieces
• Almond - 10 oz
• Sugar - 5 oz
• Chicken Egg - 4 pieces
• Wheat Flour - 0 oz
• Citrus Zest Mix - 3 spoons
• Cinnamon - a pinch
• Cointreau - 1 tablespoon
• Baking Powder - 1 tablespoon

Step by Step guide

Step 1

Peel two large carrots and grate them using a coarse grater. Grind the almonds into crumbs using a food processor. Combine the carrots and almonds in a large, deep bowl.

Step 2

Separate the eggs into yolks and whites. Whisk the yolks with half of the sugar (100 g), then add the flour, baking powder, a pinch of cinnamon, and the zest. Finally, stir in the liqueur. Combine the resulting mixture with the grated carrots and almonds.

Step 3

In a separate clean and dry bowl, whisk the egg whites with the remaining sugar until stiff peaks form, then gently fold them into the carrot-nut batter using a spatula or wooden spoon.

Step 4

Pour the batter into a deep baking dish greased with a small amount of vegetable oil. Bake for just under an hour at 355°F.

Step 5

Remove the baked pie from the oven and let it cool for twenty to twenty-five minutes before removing it from the pan. Cut into portions and serve immediately.

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