1 c Almonds, with skins 3 lg Eggs, separated
2 lg Carrots, peeled and trimmed 2/3 c Sugar
Finely grated zest of 1/2 4 tb Cornstarch
-lemon 1/2 ts Baking powder
Juice of 1/2 lemon 1 tb Pine nuts
1 ts Vanilla Powdered sugar
Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan,
line the base with a circle of baking parchment, and butter the
parchment. Using a nut mill, grind almonds to flour and set aside.
Using the same nut mill, grate carrots into fine’ shreds. There
should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon
zest, lemon juice Set aside.
Beat egg whites until they start to stiffen, sprinkle with half the
sugar, a little at a time, and continue beating until stiff and
glossy. Beat egg yolks with remaining sugar until very thick and pale
lemon in color. Stir in carrot mixture and ground almonds. Fold in
egg whites. Sift cornstarch and baking powder on top and fold in
lightly but thoroughly.
Spoon into prepared pan, smooth top with a rubber spatula, and
sprinkle with pine nuts. Bake for 40 minutes, until a tester comes
out dry. Let cool in pan for 10 minutes.
Run a knife blade around edge of cake and unmold onto a rack. Peel
off paper, reverse onto rack right side up, and let cool completely.
Dust edges with a 2-inch wide band of powdered sugar (let the toasted
nuts show in the center) before serving.
Serves 8.
PER SERVING: 245 calories, 7 g protein, 30 g carbohydrate, 12 g fat
(2 g saturated), 79 mg cholesterol, 56 mg sodium, 3 g fiber.
From an article by Jacqueline Mallorca, San Francisco Chronicle,
2/24/93.
Yields
8 servings