Ingredients:
- 1 1/2
cup
steamed, pureed carrots
- 6
eggs, seperated
- 1 1/2
cup
maple syrup
- 3
tablespoon
ground almonds or 3 T flour
- 1
teaspoon
orange zest
- 1
teaspoon
salt
- 2
teaspoon
cardamom
-
Cream cheese frosting
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Directions:
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Preheat oven to 350 degrees. Butter a 9-inch cake pan. Combine the carrot puree with the egg yolks, then the maple syrup. Mix in the almonds, zest, salt, and cardamom. Beat egg whites in a separate bowl until stiff, then fold them gently into the carrot mixture. Spread in a greased pan. Bake until springy, about 40 minutes. Cool. Frost if desired.
From the Maine Organic Farmers and Gardeners Assoc. Newspaper, March-May 2005
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