Italian carrot cake
Torta di carote
I like carrot cakes, but no matter what ethnic cookbooks I’ve consulted the recipes are always the same. And of course, one pound flour, one pound butter, one pound sugar and one pound carrots with a touch of cinnamon never fails. Still, I’d like to expand the repertoire a little once in a while, and Marcella Hazan’s Italian carrot cake is something else.
The recipe, first published in Marcella’s Italian Kitchen, contains no butter and no flour. Instead, she prescribes an awful lot of almonds mixed with crushed “Tiramisu” biscuits. Strange. And the strangest thing still is that it works. Apparently, savoiardi contain a lot of starch, and they have a peculiar lemony-vanilla taste that I cannot quite place and that is not listed on the package, but it goes really well with the carrots, the almonds and the Amaretto. A worthy reward for the hard work with the food processor.