Carrot Torte
Ingrediënten
Ingredients for 1 Torte (10in (24 cm) diameter)
- 9 oz 250 g Carrots, finely grated
- 1⅔ cup 210 g Confectioner’s sugar
- Zest of 1 lemon
- 5 Eggs
- 1 Egg yolk
- 1½ cups 185 g Flour
- 2 tsp 10 g Baking powder
- 4.5 oz 125 g Hazelnuts, shelled and grated
- 1 stick plus 1 tbsp 125 g Butter, melted and cooled
- 2 oz 60 g Almonds, chopped
- Apricot marmalade for brushing
- Egg white glaze
- Butter for the pan
- Confectioner’s sugar for the cloth
Instructies
- Preheat oven to 350 °F (180 °C).
- Mix carrots with ½ cup (60 g) of confectioner’s sugar and the lemon zest and let it marinate while you complete the rest of the recipe.
- Beat the eggs, egg yolks, and the rest of the sugar in a double boiler.
- Then beat with a mixer until cool and creamy.
- Carefully fold the carrots into the egg mixture.
- Mix in flour, baking powder, and hazelnuts.
- Fold in melted and cooled butter.
- Butter a torte pan and sprinkle it with chopped almonds.
- Pour in the carrot batter and bake for 40 minutes.
- Let cool and overturn onto a cloth or board dusted with confectioner’s sugar.
- Brush with warmed apricot marmalade and glaze with egg white glaze.
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