With pesach waiting in the wings, you might still be looking for that perfect cake. Silvia Nacamulli’s Carrot and Almond cake is exactly what you need. Quick to bake and beautifully satisfying, it’s even gluten-free!
Photographer: Jennifer Balcombe
Torta di carote e mandorle (Carrot & almond cake)
Preparation: 10 min Baking: 45 min
Ingredients (Serves 8-10)
- 4 large eggs
- 200g caster sugar
- 200g carrots
- 200g un-skinned almonds
- A pinch of salt
- 1 tbsp. matza meal to coat the baking tin
- Butter/margarine to grease the baking tin
- 2tbsp. flaked almonds
- Icing sugar to decorate
Preheat the oven to 180°C/ 350°F/ Gas Mark 4.
Separate the egg whites from the yolks. Beat the egg yolks with the sugar until you have a rich pale consistency. Peel and grate the carrots, crush the almonds and mix them both to the egg mixture.
TIP: Alternatively, if you have a food processor, use it to mix the ingredients together. Start with the egg yolk and sugar until creamy, then add chunks of carrots, finally the whole almonds; mix for a minute or so. They will crush and blend perfectly whilst mixing with the egg and sugar, quick and easy!
In a separate bowl beat the egg whites until they become very stiff. Slowly add the egg whites to the rest of the mixture into a bowl.
Take a 24 cm. (9 inch) diameter round spring form baking tin and spread a thin layer of butter/margarine all around the inside of it. Spread the breadcrumbs/matza meal on the butter/margarine so as to create a thin coat (it will stick around the sides) and discard the extra.
Pour the cake mixture into the tin scatter on top the flaked almonds and bake for 40-45 minutes. To check if the cake is cooked insert a skewer or toothpick; if the cake is cooked it will come out dry and clean. Otherwise if still wet, bake for longer, until the skewer is dry.
Wait at least half an hour before removing the cake from the baking tin otherwise it may break, and then place on a cake plate. With a sieve spread some icing sugar on top to decorate.
© Silvia Nacamulli 2017