lunedì 1 aprile 2013

THE carrot cake

Use the carrots in bunches with the tuft. These are much sweeter and you can determine, in this way, their freshness.
I chose a smaller mold to make it higher.

Ingredients for a mold of 20 cm diameter:

300 g carrots
200 g of sugar
200 g flour 00
100 g of almonds
3 free range eggs
12 g baking powder
85 g of seed oil
1 teaspoon vanilla (I used vanilla liqueur home made)
1 pinch of salt
icing sugar to decorate

1. Chop the almonds with a teaspoon of sugar, wash the carrots and grate them finely in a mixer.

2. Separate the yolks from the whites. Whip the egg whites until stiff with 2 drops of lemon. Whip the egg yolks with the sugar, vanilla and 3 tablespoons of egg whites, until the mixture is smooth.

3. Add the whipped yolks: almonds, olive oil, salt, and gradually the flour sifted with the baking powder and the carrots, stirring with a spatula. Finally, add the egg whites, stirring carefully.

4. Pour the mixture into buttered ring mold and covered with baking paper, making a few inches overhang, and bake at 180 ° C for 50-60 minutes. Check with a toothpick. Let cool and unmold the cake, so that the bottom will be the top on the serving platter. It is perfectly smooth. Sprinkle with icing sugar.

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