Carrot cake (4)
Instructions
After washed and lightly scraped carrots, finely cut and raccoglietele in a tarp.
Let them deposit their water, then changed and dry wiping gently.
Repeat this operation several times if necessary.
Very finely chop the almonds with no Peel.
Whip egg whites very firm egg whites with a pinch of salt and add, being careful not to remove them, sugar, carrots, almonds, potato flour and grated rind of 1 lemon.
Beat the egg yolks with the rum and blend a little at a time to the mixture.
Grease and flour a cake mold of 24 cm in diameter, pour the mixture and put in the oven (preheated to 170 degrees).
Bake the cake for 35-40 minutes.
Let it cool before sfornarla.
Remove from oven after 15-20 minutes, place on a serving dish and then another powdered sugar.
Serve when completely cooled.
Ingredients and dosing for 4 persons
- 300 g of carrots
- 300 g of almond
- 300 g of sugar
- 30 g of flour or potato starch
- 6 whole eggs
- == 1 lemon (zest)
- 1 sachet of vanillin
- Rum