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Recipe Name: Lemon Carrot Torte Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Blanched whole almonds
without skins
1 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking Powder
2 Carrots, peeledcut 1/2"piece
1/2 Cup(s) Unsalted butter, softened
1 Cup(s) Sugar
Pinch(s) Salt
1 Tablespoon(s) Freshly grated lemon peel
requires 1 1/2 lemons
1 Teaspoon(s) Fresh lemon juice
1/4 Teaspoon(s) Vanilla extract
1/8 Teaspoon(s) Cream Of Tartar
Confectioners' sugar, Confectioners' sugar
Lemon peel twists
Source: Woman's Day 9/96 issueNote:*Make this cake a day or two before
you plan to serve it so themild, not-too-sweet flavor can mellow. Heat
oven to 350 degree F. Grease an 8-inch layer-cake pan. Linebottom with
waxed paper. Grease paper. 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 willhave about 3/4 cup). 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 juiceand vanilla. Stir in lemon
peel, then flour mixture. When blended stirin carrots. With clean
beaters beat egg whites until foamy. Add cream of tartarand continue
beating until soft peaks form when beaters are lifted. Foldwhites into
butter mixture one third at a time. Scrape batter intoprepared pan.
Bake until golden brown and a tooth-pick inserted in center comes
outclean, 40-45 minutes. Cool in pan on a wire rack. Invert cake on
rackand 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, 43, 23 g.fat, 111 mg.cholwith butter,
31 mg.chol with margarine, 279 mg.sod. Exchanges: 1 1/2starch, 2 1/4
other car, 2 2/3 fatFrom the recipe files of
Posted to MM-RecipesDigest V3 #212Date: Tue, 6 Aug 1996 11:48:38 -0400
(EDT)From: suzy <>

Nutrition (calculated from recipe ingredients)
Calories: 335
Calories From Fat: 156
Total Fat: 17.9g
Cholesterol: 100.3mg
Sodium: 90mg
Potassium: 118.6mg
Carbohydrates: 39.3g
Fiber: 1.4g
Sugar: 25.6g
Protein: 5.9g

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