Torta di Carote from Andrea Frizzi
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 3 eggs yolks
  • 300 grams sugar (a little more than 1½ cups)
  • 100 grams soft butter (about 7 tablespoons)
  • 150 grams grounded almonds (just under a cup)
  • Touch of grappa or rum
  • Zest of 1 lemon
  • 1 teaspoon of dry yeast
  • Pinch of salt
  • 3 eggs white, whipped until firm meringue
  • 500 grams grated carrots, squeezed dry in cheese cloth (about 1 pound)
  • 200 grams all purpose flour (just under 1½ cups)
Instructions
  1. Preheat oven to 325 degrees.
  2. Whisk the eggs yolks with sugar until triple the volume, then add one at the time, butter, almonds, grappa or rum, lemon zest, yeast, and salt. Fold in the egg white meringue.
  3. Combine flour and carrots together and stir into batter gently. Pour into a cake pan that has been buttered and dusted with flour and bake for 45 minutes.
  4. Serve with a good amount of dusted powder sugar.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/04/the-joys-of-andrea-frizzi-and-il-posto/