|Sugar||1 3⁄4 Cup (28 tbs)|
|Cooked carrots||1 1⁄2 Cup (24 tbs), finely mashed|
|Grated orange rind||1 Tablespoon|
|Ground almonds||2 1⁄2 Cup (40 tbs)|
|Egg whites||9 , stiffly beaten|
1 Preheat the oven to 325°F.
2 Lightly grease a 9-inch spring form pan.
3 In a bowl, beat the egg yolks.
4 Gradually add in the sugar, beating until thick.
5 Stir in the carrots, orange rind, brandy and almonds.
6 Gently fold in the egg whites until combined well.
7 Transfer to the prepared pan.
8 Bake for 50 minutes.
9 Allow to cool and carefully remove the sides of pan.
10 put cream on it and then Cut and serve.