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Courtesy of Alice Medrich
Ingredients:
8 ounces (1 1/2 cups) whole almonds, skins and all
7 ounces (1 cup) sugar, divided
8 ounces (2 cups) lightly packed finely grated peeled carrots
1 medium organic or unsprayed orange
4 large eggs, separated and at room temperature
1/4 teaspoon salt
1/2 teaspoon (slightly rounded) ground cinnamon
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
Unsweetened whipped cream (with a little vanilla if you like)
Equipment:
8=inch spring form pan with sides buttered or greased
Food processor
A hand-held mixer and a stand mixer, if possible
Instructions
Preheat the oven to 325 degrees with a rack in the lower third.
In the food processor, pulse the almonds with 2 tablespoons of sugar
until the nuts are very finely ground. Set aside
.
Stack three or four paper towels on the counter. A handful at a time,
squeeze the grated carrots hard, over a bowl (if you plan to sip the
juice) to extract as much juice as possible. Put each handful of
squeezed carrots in the center of the paper towels until all are
squeezed. Gather the edges of the towels up around the carrots and
squeeze some more. Set aside.
Use a micro plane zester to grate the zest of the orange directly into a
large mixing bowl. Add the egg yolks, salt, cinnamon, and almond
extract. Set aside 2 more tablespoons of sugar before adding the
remaining 3/4 cup to the bowl. Beat the mixture with a hand held
electric mixer or with a wire whisk for 1 or 2 minutes until it is thick
and lightened in color. Sprinkle the grated carrots into the bowl, but
don't mix them in.
In the (clean dry) bowl of a stand mixer fitted with the whisk
attachment, combine the egg whites and cream of tartar. Beat on
medium/medium high speed until the whites are white (rather than
translucent yellow) and hold a soft shape. Gradually sprinkle in the
reserved two tablespoons of sugar, beating at high speed until the egg
whites are stiff but not dry. Scrape one quarter of the egg whites on
top of the carrots and batter. Use a large rubber spatula to fold the
whites and carrots into the batter. Scrape the remaining egg whites
into the bowl and pour the ground almonds over and around them.
Fold the egg whites and almonds into the batter. Scrape the batter
into the prepared pan and spread the surface level.
Bake for 45-50 minutes until the surface of the torte is golden brown
and just beginning to separate from the sides of the pan and the torte
springs back when you press it gently with a finger. Cool the torte in
the pan, on a rack. Slide a slim knife or spatula around the sides of the
torte to detach it from the pan and remove the sides of the pan. Slide
a knife between the cake and the bottom of the pan to detach it. Use a
metal pancake turner to transfer the cake to a serving plate. Slice and
serve with dollops of whipped cream.
Note: Alice Medrich has a delightful blog at:
alicemedrich.blogspot.com
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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