Carrot Almond Torte
| 4 | egg yolks | 8 | ounces sugar |
| 8 | ounces grated peeled carrots | 2 | tablespoons flour |
| 8 | ounces grated almonds | 4 | egg whites |
| 2 | tablespoons pine nuts | | Grated rind of a small lemon |
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Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper, butter & lightly dust sides with flour. Beat yolks, lemon rind & sugar until light & creamy looking. Blend in carrots, almonds & flour. Whip egg whites until glossy & stiff but not cottony looking. Fold into batter & transfer to cake pan. Sprinkle with pine nuts & bake 45 minutes. Cool on rack. Dust with confectioners sugar before serving.
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