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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This recipe comes from a CIA academy in Florida... the photo is theirs also...it looked good so I thought I would post it.... I was impressed with the fact that it has very little wheat flour in it so I should be able to convert it to gluten free easily. Read more ...I don't know how many servings but it is a 9-inch cake Ingredients:
• 3 eggs |
• 2 tablespoons fresh lemon juice |
• 1 1/2 teaspoons grated lemon zest |
• 1 cup grated carrots |
• 1 cup ground almonds |
• 1 teaspoon baking powder |
• 1 pinch salt |
• 1 tablespoon lemon juice |
• 3/4 cup white sugar |
• 3/4 cup confectioners' sugar |
• 1/4 cup all-purpose flour |
Directions:
1. Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it.
2. Preheat oven to 360 degrees F (180 degrees C).
3. Separate the eggs and beat the yolks into the sugar thoroughly.
4. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
5. Beat egg whites until stiff and fold into cake mixture.
6. Pour batter into 9 inch cake pan.
7. Bake at 360 degrees F (180 degrees C) for 45 minutes.
8. ..........................................................................................................
9. This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice.
10. Note: Little marzipan carrots are the traditional decoration
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