Ingredients
¼ cup olive oil + extra for the pan
3 cups roasted almonds
3 medium eggs, separated
1 ¾ cups confectioners’ sugar
Juice and finely grated zest of a lemon
Pinch of salt
10 oz. carrots, peeled and finely grated
½ cup self-rising flour, sifted
You will also need:
9 inch cake pan
Parchment paper
Food processor
Electric mixer
Whisk
Knife
Instructions
Preheat the oven to 375oF.
Lightly brush the pan with olive oil, then line it with a round of parchment paper. Set aside.
Put the almonds in a food processor and grind them until they are the consistency of fine bread crumbs. Set aside.
Using an electric beater, beat together the egg yolks, sugar, lemon juice, zest, oil and salt. After 5-10 minutes, when the mixture is pale, carefully fold in the carrots, flour and all the almonds.
Whisk the egg whites until they form soft peaks and then gently fold them into the carrot and almond mixture.
Transfer the mixture to the prepared pan and bake in the preheated oven for 30-40 minutes or until the center of the cake is cooked. Test by inserting a knife into the middle of the cake; it should come out clean.
Allow to cool for 5 minutes in the pan, then transfer to a cooling rack. Once cooled, dust the top with confectioners’ sugar, shaken through a sieve.