PASSOVER--Carrot Torte

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* Exported from MasterCook *

 

Carrot Torte (Torta di Carote)

 

Recipe By :Gourmet, April 1998

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

parchment paper

1 1/2 cups whole blanched almonds -- (about 8 ounces)

1 cup granulated sugar

1 pound carrots -- *see Note

1 large lemon

1 stick margarine -- (1/2 cup) softened

2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4 tablespoons plus 3/4 teaspoon Passover cake meal or

potato starch

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

6 large egg whites

1/4 cup superfine granulated sugar

 

Preheat oven to 350°F.

 

Grease a 9-inch round cake pan and line bottom with a round of parchment paper.

Grease paper.

 

In a shallow baking pan toast nuts in one layer in middle of oven until golden,

about 10 minutes, and transfer to a bowl to cool completely. Leave oven on. In a

food processor finely grind nuts with 1/4 cup granulated sugar. In food

processor fitted with medium shredding disk shred carrots. Grate zest of lemon.

 

In a bowl with an electric mixer beat together margarine and remaining 3/4 cup

granulated sugar until light and fluffy. Add yolks, extracts, and zest and beat

until combined well.

 

In another bowl stir together ground nuts, 4 tablespoons meal or starch,

cinnamon, nutmeg, and a pinch salt. Beat nut mixture into margarine mixture and

beat in carrots.

 

In a bowl with cleaned beaters beat whites until they just hold stiff peaks.

Stir about one third whites into batter to lighten and fold in remaining whites

gently but thoroughly until just combined.

 

Pour batter into cake pan and smooth top. Bake cake in middle of oven until top

is springy to the touch and cake pulls away from sides of pan, about 50 minutes.

Cool cake in pan on a rack. Run a sharp small knife around edge of pan to loosen

and invert cake onto a plate. Peel off parchment and invert cake onto a platter

(right side up). In an electric coffee/spice grinder, grind remaining 3/4

teaspoon meal or starch with superfine sugar until powdery and sift over cake.

 

 

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Per Serving (excluding unknown items): 452 Calories; 27g Fat (52.0% calories

from fat); 10g Protein; 46g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol;

197mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;

5 Fat; 2 Other Carbohydrates.

 

NOTES : This cake is from the Veneto region in northern Italy. Use the sweetest,

most flavorful organic carrots you can find—otherwise it will be a big " so

what. "

Nutr. Assoc. : 0 902035 0 0 0 0 0 0 0 27156 0 962 0 652