Torta Di Carote - Pesach Recipe

Name: Torta Di Carote - Pesach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole blanched almonds (about 8 ounces); 1 cup granulated sugar; 1 pound carrots (see note, above); 1 large lemon; 1 stick (1/2 cup) margarine, softened; 2 large egg yolks; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 4 tablespoons plus 3/4 teaspoon cake meal or potato starch; 1 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 6 large egg whites; 1/4 cup superfine granulated sugar

Servings: persons

1 1/2 cups whole blanched almonds (about 8 ounces)
1 cup granulated sugar
1 pound carrots (see note, above)
1 large lemon
1 stick (1/2 cup) margarine, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons plus 3/4 teaspoon cake meal or potato starch
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 large egg whites
1/4 cup superfine granulated sugar

1
Preheat oven to 350u00b0F.
2
Grease a 9-inch round cake pan and line bottom with a round of parchment paper. Grease paper.
3
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.
4
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.
5
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.
6
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.
7
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.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups whole blanched almonds (about 8 ounces), 1 cup granulated sugar, 1 pound carrots (see note, above), 1 large lemon, and more.

Yes, Torta Di Carote - Pesach falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Torta Di Carote - Pesach

How did you like this recipe?

Frequently Asked Questions