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- Carrot Cake
- (Torta di Carote)
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- Ingredients:
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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
Directions:
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- 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.
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- Whisk vigorously, then combine lemon rind, lemon juice, orange extract and pinch of salt.
Combine carrots and almond.
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- Sift in the corn starch.
Add part of the egg whites, and mix using a large spoon with a top to bottom movement.
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- Repeat until all the egg whites are fully combined.
Pour the batter into the pan.
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- 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.
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- That's it!
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