This torte (or it could be called a cake) is rich, dense, and spongy, with lots of almonds and orange zest and a lovely moistness from the orange syrup drizzled over the cake after baking. Served with fresh peaches, strawberries, raspberries, or blueberries, it makes a perfect summer dessert. It’s not bad in the winter, either, topped with a dollop of whipped cream.
Yields one 8-inch round cake
Serves 8 to 12
Prep time: 30 minutes
Baking time: about 45 minutes
Cooling and finishing time: 15 minutes
Oil, for the pan
1 cup unbleached white all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
4 large eggs, at room temperature, separated
½ cup sugar
½ teaspoon pure vanilla extract
1 teaspoon almond extract
1 teaspoon finely grated orange zest
1½ cups grated carrots
1 cup ground toasted almonds
⅔ cup water
⅓ cup sugar
1 teaspoon finely grated orange zest
¼ cup fresh orange juice
Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch round cake pan. Line the bottom with parchment paper, brush a little oil over the parchment, and set aside.
In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, using an electric mixer, beat the egg whites until foamy. Then slowly sprinkle in 2 tablespoons of the sugar as you continue to beat until the whites turn glossy and stiff. Scrape the whites into a smaller bowl and set aside. Again in the medium bowl, beat the egg yolks while gradually adding the remaining sugar. Beat for 2 to 3 minutes until the yolks are pale and thick. Beat in the vanilla and almond extracts, and the orange zest. Stir in the carrots and almonds. Using a spatula, alternately stir in half the flour mixture and egg whites and then half again and fold until almost no whites are visible. Scoop the batter into the prepared baking pan and smooth the top. Bake for 40 to 50 minutes, until light brown and springy on top.
While the cake is baking, make the syrup: Place the water and sugar in a small saucepan and boil until the liquid has reduced to ⅓ cup. Stir in the orange zest and orange juice. Set aside to cool.
When the cake has baked, cool it on a wire rack for about 10 minutes, then transfer it from the pan onto a plate. With a skewer, poke holes down through the top of the cake. Pour the orange syrup evenly over the top; the syrup will drizzle down the holes and the sides of the cake and be soaked up at the bottom.
Cool completely before serving.
Serve with fresh fruit, sorbet, ice cream, or whipped cream, or all by itself.