Torta di Carote
Carrot Cake

1 tablespoon butter
5 eggs, whites and yolks separated
1 cup (180 grams) sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
Pinch of salt
12 oz (350 grams) tender carrots, finely grated
1/2 lb (200 grams) almonds, peeled and finely grated
3/4 cup (100 grams) corn starch

Preheat oven 370 F (190C). Butter a 9 inch (24 cm) non-stick ring form
pan, and line with a disk of buttered parchment paper. Beat the egg
whites until stiff. Combine gradually 1/2 cup of sugar. In a bowl put
the egg yolks and the rest of the sugar. Whisk vigorously, then combine
lemon rind, lemon juice, orange extract and pinch of salt. Combine
carrots and almond. Sift in the corn starch. Add part of the egg whites,
and mix using a large spoon with a top to bottom movement. Repeat until
all the egg whites are fully combined. Pour the batter into the pan.
Level the surface with a spatula. Bake for about 35-40 minutes, or until
a toothpick inserted in the cake will appear to be dry. Serves 6-8.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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