"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
When mom asked me to make a cake, I immediately thought of carrot cake. I was probably thinking of a traditional carrot cake, but then I remembered the cake from Desserts and Sweet Snacks by Viana La Place.
Gluten free and fairly light, this cake is quite tasty, and also kosher for passover (an added plus for some of us). When I made it this last time with honey, it turned out a little dense, so I’d recommend baking it properly and making sure it’s quite dry.
Carrot and Almond Cake
2 cups whole unpeeled almonds OR 3 cups almond flour
1/2 crushed ammaretti cookies OR 1/2 cup almond flour
2 teaspoons baking powder
4 eggs, separated
1/4 cup sugar OR 3 tablespoons honey
Grated zest of 1 lemon
A few drops almond extract
2 1/2 cups carrots (about 5 medium), peeled and coarsely grated
Preheat the oven to 350°F.
If using whole almonds, grind the almonds in a nut grinder, coffee grinder or blender. In a mixing bowl, stir together the ground almonds, amaretti (if using) and baking powder.
Butter/Oil and flour a 9-inch springform pan.
In a clean mixing bowl, beat the egg whites until stiff and gently fold into egg-yolk mixture. Pour into the prepared pan.
Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and let cool to room temperature. Release the sides of the pan and transfer to a cake dish. Serve at room temperature. When completely cool, wrap in aluminium foil and store at room temperature.