Almond and Carrot Cake
If 88 cents per serving falls in your budget, Almond and Carrot Cake might be an outstanding dairy free and vegetarian recipe to try. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 355 calories. This recipe serves 10. If you have baking powder, granulated sugar, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be scrumptious and satisfying. Easter will be even more special with this recipe.
Anweisungen
Generously butter and flour a 10-inch springform or fluted cake pan. Toast the almonds on a rimmed baking sheet for about 8 minutes, or until lightly browned.
Transfer the almonds to a large plate to cool to room temperature. Reduce the oven temperature to 35
In a large mixing bowl, using a fork, blend the flour with the baking powder, lemon zest and a pinch of salt. In a food processor, grind the toasted almonds with the sugar to a fine powder; do not let the nuts turn into a paste.
Add the almond powder to the flour mixture in the bowl.
Add the carrots to the processor and whir until very finely chopped; add them to the bowl.
Add the egg yolks to the bowl and stir until blended.
In a large stainless steel bowl, beat the egg whites with a pinch of salt until they hold firm peaks. Using a rubber spatula, stir one-third of the egg whites into the carrot mixture to loosen it, then gently fold in the remaining whites until the batter is just blended.
Scrape the batter into the prepared pan and bake for 30 minutes, or until the cake is just set.
Transfer the cake to a rack and let it cool slightly in the pan. Unmold the cake onto a serving dish. Just before serving, sift confectioners' sugar over the top.
Serve warm or at room temperature.