Subject: Torta di Carote (Carrot Cake)
From: Unicorn (unicorn@indenial.com)
Date: Fri May 23 2003 - 08:44:36 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to Anna Welander of Uppsala, Sweden for sending us this quote
from one of the funniest guys around:
"Without question, the greatest invention in the history of mankind is
beer. Oh, I grant you that the wheel was also a fine invention, but
the wheel does not go nearly as well with pizza." - Dave Barry
__________________________________________________
TODAY'S RECIPE
__________________________________________________
This flourless, butterless cake is denser and chewier than the carrot
cake you are probably used to, and it's every bit as good for you.
Torta di Carote (Carrot Cake)
9 oz (250 g) almonds
1 cup (250 ml) sugar
9 oz (250 g) carrots, shredded or finely chopped
in a food processor
1/4 lb (110 g) lady fingers or sliced pound cake,
toasted in a warm oven until crisp and finely crumbled
2 1/2 tsp (12 ml) baking powder
1 Tbs (15 ml) Amaretto liqueur (optional)
1/4 tsp (1 ml) salt
4 eggs, separated
Whipped cream for garnish (optional)
Process the almonds and sugar in an electric blender or food processor
until very finely chopped. Transfer to a large mixing bowl and add
the shredded carrots, crumbled lady fingers, baking powder, optional
Amaretto liqueur, salt, and egg yolks. Mix to thoroughly combine.
Whip the egg whites until they form stiff peaks and fold into the
carrot mixture. Pour into a greased 10-inch (25 cm) springform pan
and bake in the top of a preheated 350F (180C) oven for 50 to 60
minutes, until a knife blade inserted in the center comes out dry.
Cool on a wire rack until lukewarm before removing from the pan.
Serve at room temperature with whipped cream if desired. Serves 6
to 8.
This archive was generated by hypermail 2b28 : Sun Jun 01 2003 - 00:00:02 EDT