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Carrot Torte

Deel op Facebook Print Recipe

Ingredients

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

Instructions

  • 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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Course; Tarts
Cuisine; Austria / European