Torta di Carote
Beat the egg yolks with the sugar until creamy; add the finely minced carrots,
the crushed almonds, mix, add the crushed amaretti, the flour, the yeast and lastly fold the egg whites (previously beaten until stiff).
- 300 g carrots (as measured after peeling and rinsing)
- 200 g peeled almonds
- 3 eggs
- 100 g sugar
- 50 g flour
- 50 g amaretti
Put the mixture in a pan greased with butter (or use parchment paper); sprinkle with sugar and put in the hot oven (180°C = 356°F) for 30/35 minutes. It should rise and form a little crust.
It may be served with a glass of dry Marsala or Porto.
Thanks to Silvia Bernuzzi. Recipe from Trentino.