This is a recipe that reminds me of a The hike made in February 2005 on the Adamello Brenta people ... that breakfast! The lady of the hotel, dressed in the typical dress of the place, took me for everything! There was a table just for one sweet and salty ... and then the juice, eggs and bacon, sweet and savory crepes ... was not a breakfast was a feast! How nice! ... And there was also this cake and every time I bit into it back in Val Rendena:) ..
'nuff said, here is the recipe! There will come back to Val Rendena, but the taste bud thank you!
One last thing. It is not a cake for summer climates, but I think there're already realized, heheh;)
INGREDIENTS: 250g sugar
4 eggs 1 cup of rum or brandy
150 g soft butter 1 lemon grated
600 g
carrots 100 g almonds 100 g amaretti
200 g flour 1 tablespoon baking
a pinch of salt PREPARATION:
- grind the almonds and carrots together,
- skip the carrots in pan 15 min with 100 g of sugar, turning constantly until they are dry;
- once cooled add the almonds, lemon zest and crushed amaretti biscuits;
- mount part sugar, butter, eggs and liqueur;
- add carrots cold and lastly, flour and yeast;
- butter and flour a baking sheet at least 24 cm in diameter.
COOKING
Bake in preheated oven at 170 ° C for 50 min.
ADVICE / NOTES
If the surface begins to color but cooking is not yet complete, place a sheet of foil over the cake to prevent the surface from burning.
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