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Almond and Orange Cake

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Categories: Allergy-Free, Cakes/pies, Christmas, Easter, Entertaining, Sweet
Type: Desserts and Baked Goods

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

Prep Time: prep 10 mins, plus cooling

Cooking Time: cook 1 hr

Serves: makes 8 servings

Ingredients:

  • 7oz ( 200g) carrots, peeled and sliced
  • 1 tbsp fresh orange juice, or orange- or almond-flavored liqueur
  • 4 large eggs, separated
  • 1 / 2 tsp pure vanilla extract
  • grated zest of 1 orange
  • 3 / 4 cup sugar
  • 1 1 / 4 cup almond flour (almond meal)
  • confectioner's sugar, for sifting (optional)
Almond and Orange Cake photo

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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 purée with the orange juice; you should have 1/2 cup of purée.
  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 purée 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.
Tips:
  • prep 10 mins, plus cooling; cook 1 hr

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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