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Carrot, amaretto and almond cake
Carrot, amaretto and almond cake
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Gourmet carrot cake with amaretto syrup drizzle.
Ingredients:
  • 250g blanched almonds
  • 110g savoiardi sponge-finger biscuits
  • 250g carrots, finely grated
  • 200g caster sugar
  • 2.50 gm cream of tartar
  • 3.75 gm bicarbonate soda
  • 10.00 gm baking powder
  • 4 eggs, separated
  • 20ml (1 tbsp) amaretto liqueur (or brandy)
  • Cream or ice-cream, to serve
  • 185ml amaretto liqueur
  • 90g caster sugar
Instructions:
  • Preheat the oven to 170°C while you generously grease and line the base of a 26cm springform pan.
  • Combine the almonds and sponge fingers in a food processor, pulsing until they form a texture similar to fine breadcrumbs.
  • Combine the mixture in a large bowl with grated carrot, sugar, cream of tartar, soda, and baking powder. Mix in the egg yolks and amaretto until fully incorporated.
  • Whip egg whites in a bowl until stiff peaks form, then lightly fold them into the cake mixture.
  • Pour the mixture into the pan and bake for 40 minutes until a skewer comes out clean when inserted in the center. If the top browns too quickly, cover with foil. Let it cool after removing from the oven.
  • In a saucepan over low heat, combine the ingredients for the amaretto syrup and stir until the sugar is dissolved.
  • Continue cooking for an additional 5 minutes, then allow it to cool.
  • Drizzle the flavorful amaretto syrup over the cake, slice into wedges, and enjoy with a dollop of cream or a scoop of ice-cream.

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