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Ingredientes
- 1/2 c. Blanched whole almonds without skins
- 1 c. All-purpose flour
- 1 tsp Baking pwdr
- 2 med Carrots,peeled,cut 1/2"piece
- 1/2 c. Unsalted butter, softened
- 1 c. Sugar pn Salt
- 3 lrg Large eggs,separated
- 1 Tbsp. Freshly grated lemon peel requires 1 1/2 lemons
- 1 tsp Fresh lemon juice
- 1/4 tsp Vanilla extract
- 1/8 tsp Cream of tartar Confectioners' sugar Lemon peel twists
Direcciones
- Note:*Make this cake a day or possibly two before you plan to serve it so the mild, not-too-sweet flavor can mellow.
- 1. Heat oven to 350 degree F.Grease an 8-inch layer-cake pan. Line bottom with waxed paper. Grease paper.
- 2. Put almonds in a food processor and pulse till coarsely grnd.
- Transfer to a small bowl. Add in flour and baking pwdr. Stir to mix.
- Without washing processor, pulse carrots till finely minced (you will have about 3/4 c.).
- 3. Beat butter, sugar and salt in a large bowl with an electric mixer, till pale and creamy. Beat in yolks, one at a time. Beat in lemon juice and vanilla. Stir in lemon peel, then flour mix. When blended stir in carrots.
- 4. With clean beaters beat egg whites till foamy. Add in cream of tartar and continue beating till soft peaks form when beaters are lifted. Fold whites into butter mix one third at a time. Scrape batter into prepared pan.
- 5. Bake till golden and a tooth-pick inserted in center comes out clean, 40-45 min. Cold in pan on a wire rack. Invert cake on rack and peel off paper. Place cake right side up on serving plate.
- Dust with confectioners' sugar and garnish with lemon twists.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 119 | 41% |
| Total Fat 13.53g | 17% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 194mg | 8% |
| Potassium 98mg | 3% |
| Total Carbs 38.47g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 25.85g | 17% |
| Protein 4.19g | 7% |
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