Almond and Orange Cake

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

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This cake does not need flour or butter, so it's great for people on restricted diets.

Yield: Makes 8 servings

INGREDIENTS

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
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

Directions

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.