Carrot Almond Cake Food
CARROT ALMOND CAKE
I took a cooking class recently from Marcella Hazan's son, Giuliano Hazan. This was the dessert we made in class. It's the best carrot cake I've ever had and contains no flour. It keeps well in the refrigerator for a week!
Provided by Grace Lynn
Categories Dessert
Time 1h20m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Put the almonds and sugar in a food processor and chop as finely as possible. Transfer to a large mixing bowl. Break up the ladyfingers into pieces, about an inch long, place them in the food processor and grind to a powder. Add to the almonds and sugar in the mixing bowl. Cut the carrots into pieces about an inch long, and chop in the food processor as finely as possible. Add to the bowl, mixing them well with the other ingredients.
- Add the baking powder, salt, and the Amaretto liqueur and mix well. Add the egg yolks, mixing them in until they are well distributed with the other ingredients.
- Whip the egg whites with an electric mixer or by hand until they form stiff peaks. Take a couple of tablespoons of the beaten egg whites and mix them with the ingredients in the bowl to soften the mixture a bit. Pour the rest of the egg whites onto the mixture and carefully fold them in with a rubber spatula.
- Grease the bottom and sides of a 10 inch springform pan with the butter and dust it with flour. Pour the batter into the pan, then shake the pan a bit until the batter is evenly distributed.
- Place the pan in the upper level of the preheated oven and bake for 50-60 minutes, or until a toothpick comes out dry when inserted into the cake.
- When the cake is cool, cut it into 8 to 12 pieces and serve with a dollop of whipped cream.
Nutrition Facts : Calories 526.4, Fat 33.3, SaturatedFat 10.1, Cholesterol 167.7, Sodium 346, Carbohydrate 49, Fiber 4.8, Sugar 35, Protein 12.8
PASSOVER CARROT ALMOND CAKE
Make and share this Passover Carrot Almond Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
- Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
- Stir in carrots and vanilla.
- Using clean, dry beaters, beat whites with salt until soft peaks form.
- Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
- Combine almonds, 3 tablespoons cake meal and cinnamon.
- Fold gently into egg mixture.
- Turn into prepared pan, smoothing top.
- Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
- Cool completely in pan onrack.
- Remove springform before serving.
Nutrition Facts : Calories 203.1, Fat 9.3, SaturatedFat 1.2, Cholesterol 84.6, Sodium 108.9, Carbohydrate 26.1, Fiber 2.4, Sugar 22.6, Protein 5.8
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- Whisk together flours, cinnamon, baking soda, and salt in a medium bowl. Make a well in center of mixture; crack in eggs, and whisk to beat. Add buttermilk, honey, and vanilla; whisk until well blended. Fold in carrots and 1/2 cup pecans. Spoon mixture into prepared baking pan.
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