Carrot And Almond Cake

• Unsalted butter and flour for pan
• 2 cups whole unpeeled almonds
• 1/2 cup crushed amaretti cookies
• 2 teaspoons baking powder
• 4 eggs, separated
• 1/4 cup sugar
• Grated zest of 1 lemon
• Few drops almond extract
• 1/2 cups carrots (about 5 medium), peeled and coarsely grated
• Confectioners' sugar for dusting

1. Preheat oven to 350 degrees.
2. Butter and flour a 9-inch springform pan.
3. Finely grind the almonds in a nut grinder, coffee grinder or blender.
4. In a large mixing bowl, stir together the ground almonds, amaretti and baking powder.
5. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract.
6. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
7. In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture.
8. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
9. Remove from oven and let cool on a rack.
10. Run a knife around the sides of the pan, release and transfer cake to a dish.
11. Dust with confectioners' sugar, and serve at room temperature.
12. (It keeps well at room temperature, wrapped in aluminum foil.)

butter, almonds, amaretti cookies, baking powder, eggs, sugar, lemon, carrots, confectioners

Taken from cooking.nytimes.com/recipes/7477 (may not work)