Eight to 10 servings
For the cake
4 tablespoons (½ stick) unsalted butter, plus more as needed
1½ cups finely ground blanched almonds or slivered almonds (skinned) (may substitute almond flour)
- WWU cancels classes Tuesday after racial threats on social media
- Seahawks re-sign Bryce Brown in Marshawn Lynch’s absence
- Report: Seahawks’ Marshawn Lynch has surgery Wednesday, could be back by late December
- Like Marshawn Lynch, Seahawks’ Thomas Rawls craves contact
- Seahawks ramblings: What got Cary Williams benched?
Most Read Stories
Finely grated zest of 2 lemons
¾ cup plus 2 tablespoons sugar
1¼ cups unbleached cake flour
2 teaspoons baking powder
¼ teaspoon salt
4 large eggs
¼ teaspoon almond extract
Scant 2 cups grated carrots, preferably yellow
For the ricotta cream
1 cup whole-milk ricotta cheese
1 cup regular or low-fat sour cream
2 tablespoons honey
Grated zest of 1 lemon
Confectioners’ sugar, for dusting
For the cake:
1. Position a rack in the middle of the oven and preheat to 375 degrees. Melt the 4 tablespoons of butter and let it cool.
2. Combine the ground almonds, lemon zest and 2 tablespoons of the sugar in a food processor. Pulse until well incorporated. Grease a 9-inch springform pan with a little butter, then dust the sides with some of the almond-zest mixture, shaking out any excess.
3. Sift together the flour, baking powder and salt.
4. Combine the eggs and the remaining ¾ cup of sugar in the bowl of a stand mixer or handheld electric mixer. Beat on low, then high speed until pale, foamy and thick, about five minutes. Reduce the speed to low; add the remaining almond-zest mixture, the almond extract and the flour mixture, beating until well incorporated. Pour the cooled butter over the batter and quickly fold it in, followed by the carrots.
5. Scrape the batter into the pan, smoothing the surface. Reduce the heat to 350 degrees; bake the cake until it is springy to the touch in the center, lightly browned and beginning to pull away from the pan sides, about 40 minutes. Let it cool completely in its pan, then release the springform and slide the cake onto a platter.
For the ricotta cream:
6. Work together the ricotta, sour cream, honey and zest by hand or with a mixer on low speed, until smooth. Taste, and add more of any of the ingredients as needed. The cream will thin out as it sits, forming a nice sauce for the cake.
7. Just before serving, dust the cake with the confectioners’ sugar. Serve the sauce alongside.
Nutritional information per serving (based on 10, using low-fat sour cream and half the ricotta cream): 350 calories, 10 g protein, 40 g carbohydrates, 18 g fat, 6 g saturated fat, 105 mg cholesterol, 220 mg sodium, 3 g dietary fiber, 22 g sugar
Adapted by The Washington Post from “Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes,” by Deborah Madison (Ten Speed Press, 2013).