Thursday, February 12, 2009

What is sweet and orange?

No it's not an Orange ;

it is my original Swiss Carrot Torte.

Photo Carrots color line

Ingredients for 24 cm round Tin (spring form)

80 g flour
1 tbl spoon of baking powder
250 g sugar
1 teaspoons cinnamon
1 pinch of clove powder
1 pinch of salt
250 g of carrots, finely grated
1 lemon
250 g ground almonds
5 egg yolk
5 egg white whipped until stiff
Whip egg yolks and sugar
Add Flour , sugar, cinnamon, clove powder and salt, mix well.
Add carrots, almonds, lemon juice and lemon zest mix well.
Fold in whipped egg whites.
Grease a round cake tin, ( Springform) line the bottom with baking paper
Bake for about 50 minutes at 180°C (355°F) in the pre-heated oven.
When the cake is cold spread the top with icing flavoured with lemon or bitter almond essence.
250 g Icing sugar
2-3 tbl.spoons lemon juice or water flavored with 1/8 teaspoon bitter almond essence

Enjoy baking!

Photos T.S.

1 comment:

  1. I enjoyed visiting your blog. Thanks for the recipe—I will try it for a birthday dinner in a couple of weeks. I love the color of your Plumeria, I have the whitish pink. Visit my blog that I am just starting.
    I'm from Texas, USA.