Breakfast, Lunch, Dinner & Snacks

"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

Carrot and Almond Cake

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.

Advertisements

About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

2 comments on “Carrot and Almond Cake

  1. Beth Steinberg
    March 7, 2012

    I’d add that maybe making the cake in a 9.5″ pan might also reduce the denseness.

    • enesko.terryago
      March 7, 2012

      Good point!

Something to add?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on March 7, 2012 by in Dessert and tagged , , , , .

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 806 other followers

Authors

Post Calendar

March 2012
S M T W T F S
« Feb   Apr »
 123
45678910
11121314151617
18192021222324
25262728293031

Previous Archives

%d bloggers like this: