Mace Scented Carrot Torte
|Pecans||4 Ounce (1 cup)|
|All purpose flour||2 Tablespoon|
|Baking powder||2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Eggs||4 , separated|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Minced carrots||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1 Tablespoon (for dusting)|
1. Preheat the oven to 350°. Butter an 8-inch springform pan. Line the bottom with parchment or wax paper and butter the paper. Dust the pan with flour; tap out any excess. In a small bowl, combine the pecans, flour, baking powder and mace.
2. In a large bowl, whisk together the egg yolks and granulated sugar until pale. Add the lemon juice, carrots and pecan-flour mixture. Stir until blended.
3. Beat the egg whites until they form stiff peaks. Fold into the carrot mixture; do not overmix. Turn the batter into the prepared pan and smooth the top.
4. Bake in the center of the oven for 60 to 65 minutes, until golden, this type of torte will naturally sink slightly in the center. Let cool on a rack for 10 minutes. Run a blunt knife around the sides of the pan and unmold the cake. Turn right-side up and let cool completely on a rack. Slide onto a platter and garnish with a sprinkling of confectioners' sugar.