Monday, 4 June 2012

Italian Almond and Carrot Cake

This is my version of Torta di Carote, a Carrot Cake that originates from the North of Italy.

250g caster sugar
peeled skin of one lemon
300g carrots, peeled and cut into chunks
300g almond meal
4 eggs
80g flour
2 teaspoons baking powder
1/4 teaspoon sea salt
2 tablespoons pine nuts
icing sugar, to serve

  1. Preheat oven to 180 degrees.
  2. Grease and line the base of a springform cake tin with non-stick baking paper.
  3. Place sugar into TM bowl and add lemon peel. Grind 20 seconds/speed 10.
  4. Weigh carrot chunks into TM bowl and chop for 5 seconds/speed 5.
  5. Add the rest of the ingredients (except for the pine nuts and icing sugar). Mix for 20 seconds/speed 5 until you have a smooth batter. Remove lid, scrape down sides of bowl and mix again for a few seconds, if required.
  6. Pour the mixture into the prepared tin and sprinkle the top with pine nuts. Bake for 50-60 minutes, or until set.
  7. Remove the cake and allow to cool a little. Place cake on a wire rack and dust with icing sugar.

1 comment:

  1. Your blog about Italian almond and carrot cake is really awesome. I love this recipe very much.I will definitely try this recipe. The process of your cake is very simple and easy. I like Italian culture, tradition, italian food etc . Last summer I have visited Italy as well as I have visited Italian restaurant. I have enjoyed Italian food very much.