Torta Di Carote

1. 1

   Wash and peel the carrots, then grate them onto a cloth. Spread them out, cover with another cloth and let stand for about an hour to dry out. Whip the egg whites and sugar to a stiff meringue. Gently fold in, one at a time, the carrots, almonds, lemon zest, flour and salt, and egg yolks. Gently stir in the rum. Butter and dust a cake pan with flour and pour in the mixture. Bake at 350 F for about 40 min. Remove from the oven and from the cake pan and let cool on a rack. Frost it with a mascarpone spread or lemon icing.

2. 2

   Lemon icing

3. 3

   150 g confectioner's sugar

4. 4

   2 tBsp (3 cl) fresh lemon juice

5. 5

   A few drops of bitter almond extract (optional)

6. 6

   Mix together for 1 minute then cover the top of the cake using a pastry brush. Put in a hot oven for 1 minute to set the icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.