Carrot-Nut Torte

Page 38

Cuisine: German/Austrian/Swiss | Course Type: Cakes

(1 review)

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I chose this torte because it looked like it might be healthier and lighter than most, and I think with a few tweaks I might make it again.

The texture is light and fluffy, like a souffle with added texture from carrots and ground almonds. However, the cake was too sweet for me, even without the sugary topping. Next time I'll reduce the sugar by at least 2T or 25g. The combination of flavors also wasn't quite right for me. Specifically, I didn't have mace and subbed nutmeg. Normally I like nutmeg, but not in this. Cinnamon or ginger would probably work, but next time I think I'll try vanilla instead of the mace and orange zest and juice instead of the lemon.

It's worth noting that this is too much batter for a 8x2.5" springform (the recipe calls for an 8x3 pan). I baked this in a 9x3, and it baked perfectly in the time allotted (1 hr).

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