Carrot Almond Torte

Carrot Almond Torte by A.G. Ferrari Foods, a wonderful specialty market near my home.

Notes: I buy almonds already sliced (from Trader Joe's). It takes about 10 minutes to prepare and my kids LOVE pressing the blender buttons. O.K, so do I.

1/3 cup plus 1/1/3 tablespoons fine plain dried bread crumbs
8 oz whole almonds with skins (1 ½ cups)
5 large eggs
1 cup sugar
½ lb carrots, finely shredded
2 tbsp amber or dark rum
1 tbsp baking powder
1 ½ tsp finely grated fresh lemon zest
½ tsp salt.

Garnish: confectioners sugar.
Serves 8

1. Preheat oven to 350F. Butter a 9 inch spring form pan and sprinkle bottom and side with 1 ½ tablespoons bread crumbs

2. Using a food processor or blender, pulse almonds with remaining ½ cup bread crumbs in a food processor until finely ground ( be careful not to grind to a paste) and transfer to a small bowl.

3. Blend together eggs and sugar in food processor or blender until pale, about 2 minutes.

4. Add remaining ingredients and ground almond mixture, then pulse until blended.

5. Spread batter in pan and bake in middle of oven until golden and a tester comes out clean, 45 to 50 minutes. Cool completely in pan on rack. Remove side of pan and transfer to a serving plate.

6. Sprinkle with confectioners sugar before serving.

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