Carrot Orange Torta Caprese
This Carrot Orange Torta Caprese is a delightful twist on a classic Italian dessert. With a harmonious blend of fresh carrots and zesty oranges, this gluten-free dessert is so moist and perfect for your Easter table!
Ingredients
- 5 eggs
- 1 cup sugar
- 1 stick (1/2 cup) butter melted
- 1 tsp vanilla extract
- zest from 1 orange
- 1 cup carrots chopped
- 1/2 cup orange juice
- 1 1/2 cups almond flour
- pinch of salt
- powdered sugar for decoration
Instructions
- Preheat oven to 350F. In a food processor or blender, blend together the carrots with the orange juice.
- Separate the egg whites from the yolks.
- Add the egg whites with a pinch of salt in a medium bowl. Using a handheld mixer, beat the egg whites until stiff peaks form.
- Add the yolks, sugar, vanilla and orange zest into another medium bowl. Using a handheld mixer, whisk the yolks until pale and fluffy.
- Add slowly the melted butter and continue to whisk. Add the almond flour and carrot mixture and combine until well incorporated.
- Fold the egg whites into the carrots mixture in two batches.
- Pour the mixture into a lined 9” spring form pan with parchment paper.
- Bake for 35-40 minutes. Cool completely for a couple of hours before removing the spring form.
- Sprinkle powdered sugar over the cake. Serve with whipped cream or an orange curd. Enjoy!
Video
Notes
To store any leftover orange carrot torta caprese, wrap well or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6-7 days. For longer storage, wrap well in plastic wrap and a layer of foil on top, then store in the freezer for up to 3 months. Thaw in the fridge before bringing to room temperature and serving.
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