Italian Carrot Amaretto and Almond Cake

Name: Italian Carrot Amaretto and Almond Cake
Ingredients: 250 g almonds; 110 g sponge-finger biscuits; 250 g carrots, finely grated; 200 g caster sugar; 5 ml (1 teaspoon) cream of tarter; 7,5 ml (1 ½ teaspoon) bicarbonate of soda; 12,5 ml (21/2 teaspoons) baking powder; 4 eggs, separated; few drops almond essence; 20 ml (4 teaspoons) amaretto liqueur (or brandy); cream or ice ream to serve; amaretto syrup:; 200 ml (4/5 cup) amaretto liqueur (or brandy); 80 g caster sugar

The Italians don’t hold back when it comes to desserts. This is quite an expensive cake, but it is well worth the splash for that special dinner party finale.

Published 30 January 2020

Method

Preheat the oven to 180 ºC (350 ºF). Grease and line a 24 cm springform cake tin.
Blend the almonds and sponge-finger biscuits in a food processor until it resembles fine bread crumbs.
Place the mixture in a mixing bowl and add the carrots, cream of tarter, soda and baking powder. Stir in the eggs yokes, almond essence and amaretto until well combined.
Whisk the egg whites until stiff peaks form and then gently fold into the cake mixture.
Place the mixture into the prepared cake tin and smooth the surface. Bake for about 40 minutes or until a skewer inserted into the center comes out clean. (You may need to cover the top of the cake with foil if it is browning too quickly.) Remove from the oven and set aside to cool.
Make the amaretto syrup. Place the amaretto and sugar in a saucepan over low heat and stir to dissolve the sugar. Cook for 5 minutes, the set aside to cool.
To serve, drizzle the amaretto syrup over the cake, cut into wedges and serve with whipped cream or ice cream.