LEMON CARROT TORTE CAKE

      Title: LEMON CARROT TORTE CAKE
  Categories: Dessert, Cake
       Yield: 8 Servings
  
     1/2 c  Blanched whole almonds
            -without skins
       1 c  All-purpose flour
       1 ts Baking powder
       2 md Carrots,peeled,cut 1/2"piece
     1/2 c  Unsalted butter, softened
       1 c  Sugar
         pn Salt
       3 lg Eggs,separated
       1 tb Freshly grated lemon peel
            -requires 1 1/2 lemons
       1 ts Fresh lemon juice
     1/4 ts Vanilla extract
     1/8 ts Cream of tartar
 
 MMMMM--------------------------GARNISH-------------------------------
            Confectioners' sugar
            Lemon peel twists
  
   Source: Woman's Day 9/96 issue
   
   Note:*Make this cake a day or two before you plan to serve it so the
   mild, not-too-sweet flavor can mellow.
   
        1.    Heat oven to 350 degree F.
      Grease an 8-inch layer-cake pan. Line bottom with waxed paper.
   Grease
      paper.
   
   2. Put almonds in a food processor and pulse until coarsely ground.
      Transfer to a small bowl. Add flour and baking powder. Stir to mix.
      Without washing processor, pulse carrots until finely chopped (you
      will have about 3/4 cup).
   
   3. Beat butter, sugar and salt in a large bowl with an electric mixer,
      until pale and creamy. Beat in yolks, one at a time. Beat in lemon
      juice and vanilla. Stir in lemon peel, then flour mixture. When
   blended
      stir in carrots.
   
   4. With clean beaters beat egg whites until foamy. Add cream of
   tartar and
      continue beating until soft peaks form when beaters are lifted.
   Fold
      whites into butter mixture one third at a time. Scrape batter into
      prepared pan.
   
   5. Bake until golden brown and a tooth-pick inserted in center comes
   out
      clean, 40-45 minutes. Cool in pan on a wire rack. Invert cake on
   rack
      and peel off paper. Place cake right side up on serving plate.
   
      Dust with confectioners' sugar and garnish with lemon twists.
   
   Serves 8. Per serving: 400 cal, 8 g.pro, 43 g.car, 23 g.fat, 111
   mg.chol with butter, 31 mg.chol with margarine, 279 mg.sod.
   Exchanges: 1 1/2 starch, 2 1/4 other car, 2 2/3 fat
   
   From the recipe files of suzy@gannett.infi.net
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