Because sometimes the lawyer / borsettara / foodblogger it also reminds you to be an aspiring pastry directly from my wonderful fan oven, the carrot cake.
Ingredients:
- 250 grams of carrots
- 60 grams of flour
- 50 grams of cornstarch
- 150 gr peeled almonds
- 1 tablespoon sugar
- 150 gr icing sugar
- 5 eggs
- two teaspoons of baking
- grated rind and juice of one lemon
Peel, wash and finely grated carrots. Chop the almonds with a spoonful of sugar to obtain a powder.
Beat the egg yolks with 100 grams of powdered sugar until they are foamy, add the carrots and almonds, add the flour, cornstarch and baking powder sifted, mix well, flavored with the zest and lemon juice.
Whip the egg whites until stiff and incorporate into the mixture from the bottom up.
Grease and flour a cake pan of about 24 cm in diameter, pour the mixture, level the surface and bake in preheated oven at 180 degrees for about 30 minutes (you always do the toothpick test).
Let the cake cool on a wire rack pastry, sprinkle with icing sugar and decorate with a few almonds.
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