Recipe - Lemon Carrot Torte Cake

One half cup Blanched whole almonds
without skins
1 cup Allpurpose flour
1 teaspoon Baking powder
2 md Carrots,peeled,cut 1/2"piece
One half cup Unsalted butter, softened
1 cup Sugar
pn Salt
3 lg Eggs,separated
1 tablespoon Freshly grated lemon peel
requires 1 One half lemons
1 teaspoon Fresh lemon juice
One fourth teaspoon Vanilla extract
1/8 teaspoon Cream of tartar

GARNISH
Confectioners' sugar
Lemon peel twists

Source: Woman's Day 9/96 issue

Note:*Make this cake a day or two before you plan to serve it so the mild,
nottoosweet flavor can mellow.

1. Heat oven to 350 degree F.
Grease an 8inch layercake pan. Line bottom with waxed paper. Grease
paper.

2. Put almonds in a food processor and pulse until coarsely ground.
Transfer to a small bowl. Add flour and baking powder. Stir to mix.
Without washing processor, pulse carrots until finely chopped (you
will have about Three fourths cup).

3. Beat butter, sugar and salt in a large bowl with an electric mixer,
until pale and creamy. Beat in yolks, one at a time. Beat in lemon
juice and vanilla. Stir in lemon peel, then flour mixture. When blended
stir in carrots.

4. With clean beaters beat egg whites until foamy. Add cream of tartar and
continue beating until soft peaks form when beaters are lifted. Fold
whites into butter mixture one third at a time. Scrape batter into
prepared pan.

5. Bake until golden brown and a toothpick inserted in center comes out
clean, 4045 minutes. Cool in pan on a wire rack. Invert cake on rack
and peel off paper. Place cake right side up on serving plate.

Dust with confectioners' sugar and garnish with lemon twists.

Serves 8. Per serving: 400 cal, 8 g.pro, 43 g.car, 23 g.fat, 111 mg.chol
with butter, 31 mg.chol with margarine, 279 mg.sod.
Exchanges: 1 One half starch, 2 One fourth other car, 2 2/3 fat

From the recipe files of suzy@gannett.infi.net
Posted to MMRecipes Digest V3 #212

Date: Tue, 6 Aug 1996 11:48:38 0400 (EDT)

From: suzy suzy@gannett.infi.net