Flourless carrot cake
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Flourless carrot cake
  Cakes    Carrots  
Last updated 6/12/2012 1:01:19 AM. Recipe ID 24619. Report a problem with this recipe.
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      Title: Flourless carrot cake
 Categories: Cakes, Ceideburg 2
      Yield: 8 Servings
      1 c  Almonds, with skins
      2 lg Carrots, peeled and trimmed
           Finely grated zest of 1/2
           Juice of 1/2 lemon
      1 ts Vanilla
      3 lg Eggs, separated
    2/3 c  Sugar
      4 tb Cornstarch
    1/2 ts Baking powder
      1 tb Pine nuts
           Powdered sugar
  Preheat oven to 350F.  Butter the sides of an 8 x 2-inch cake pan,
  line the base with a circle of baking parchment, and butter the
  parchment. Using a nut mill, grind almonds to flour and set aside.
  Using the same nut mill, grate carrots into fine' shreds.  There
  should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon
  zest, lemon juice Set aside.
  Beat egg whites until they start to stiffen, sprinkle with half the
  sugar, a little at a time, and continue 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 a 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 wide band of powdered sugar (let the toasted
  nuts show in the center) before serving.
  Serves 8.
  PER SERVING:  245 calories, 7 g protein, 30 g carbohydrate, 12 g fat
  (2 g saturated), 79 mg cholesterol, 56 mg sodium, 3 g fiber.
  From an article by Jacqueline Mallorca, San Francisco Chronicle,
  Posted by Stephen Ceideberg; March 2 1993.

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Recipe ID 24619 (Apr 03, 2005)

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