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Italian carrot-nut cake

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Italian carrot-nut cake

Would you believe this delicious cake contains no flour and oil! Almost dietary option, however, the amount of sugar in this case, I would be reduced :) I've made it twice already because it is light, airy, moist and flavorful! Besides being prepared quickly and effortlessly. Try it! The recipe is from the book by B. Bontempi, "Italian kitchen", slightly adapted by me :)


Cooking time60 minutes Number of servings10

Ingredients for Italian carrot-nut cake




Step-by-step instruction of cooking Italian carrot-nut cake


Step 1

Carrots and almonds peel, to pass in turn through a meat grinder.Carrots and almonds peel, to pass in turn through a meat grinder.


Step 2

Separate the yolks from the whites. Proteins put into the refrigerator. 
Beat the yolks with sugar, add to the carrots and nuts, mix well.Separate the yolks from the whites. Proteins put into the refrigerator.
Beat the yolks with sugar, add to the carrots and nuts, mix well.


Step 3

Pour in the orange juice and honey, add vanilla. Mix well.Pour in the orange juice and honey, add vanilla. Mix well.


Step 4

Chilled proteins vzbit with a pinch of salt, then delicately enter in the bulk.Chilled proteins vzbit with a pinch of salt, then delicately enter in the bulk.


Step 5

Baking dish (18-24 cm) grease with butter, cover the bottom with baking paper. Put the prepared mass into the form. Bake for 30-35 minutes in a preheated 170*With the oven.Baking dish (18-24 cm) grease with butter, cover the bottom with baking paper. Put the prepared mass into the form. Bake for 30-35 minutes in a preheated 170*With the oven.



Step 6

Cake to cool and carefully remove from the mold, sprinkle with powdered sugar.Cake to cool and carefully remove from the mold, sprinkle with powdered sugar.