A delicious, delicately fragranced springtime cake that's ideal for those with some types of food restrictions, like gluten-or dairy intolerances. This wonderful little dessert is perfect decorated with fresh fruit such as raspberries, blackberries, or blueberries and a spoonful of thick yogurt or whipped cream.
- 7 oz (200g) carrots, peeled and sliced
- 1 tbsp fresh orange juice, or orange- or almond-flavored liqueur
- 4 large eggs, separated
- ½ tsp pure vanilla extract (or 1/4 tsp vanilla bean powder)
- Grated zest of 1 orange
- ¾ cup sugar
- 1¼ cup almond flour (almond meal)
- Confectioners sugar, for sifting (optional)
Special equipment: 8 in (20cm) round cake pan
1. Preheat the oven to 325°F (160°C). Butter an 8in (20cm) round cake pan and line the bottom with a round of parchment paper.
2. Cook the carrots in a little water about 15 minutes, or until very tender. Drain and purèe with the orange juice; you should have ½ cup of purèe.
3. Beat the egg yolks, vanilla, and orange zest in a large bowl with an electric mixer on high speed. Gradually add the sugar, mixing until it becomes very thick. Stir in the carrot purèe and almond flour.
4. In a clean, dry bowl, with clean beaters, beat the egg whites until stiff, then fold into the batter. Spread in the pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
5. Transfer to a wire rack and cool for 10 minutes. Invert onto the rack, peel off the paper, and cool completely. Sift confectioner's sugar over the top before serving, if desired.
Recipe courtesy of AARP.ORG, found here: http://recipes.aarp.org/recipes/almond-and-orange-cake