MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Flourless Carrot Cake
  Categories: Cakes
       Yield: 8 servings
  
       1 c  Almonds, with skins
       2 lg Carrots, peeled and trimmed
            Finely grated zest of 1/2
            -lemon
            Juice of 1/2 lemon
       1 ts Vanilla
       3 lg Eggs, separated
     2/3 c  Sugar
       4 tb Cornstarch
     1/2 ts Baking powder
       1 tb Pine nuts
  
   Powdered sugar
   
   Preheat oven to 350F.  Butter the sides of an 8 x 2-inch cake pan,
   line the base with a circle of baking parchment, and butter the
   parchment. Using a nut mill, grind almonds to flour and set aside.
   
   Using the same nut mill, grate carrots into fine' shreds.  There
   should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon
   zest, lemon juice Set aside.
   
   Beat egg whites until they start to stiffen, sprinkle with half the
   sugar, a little at a time, and continue beating until stiff and
   glossy.
   
   Beat egg yolks with remaining sugar until very thick and pale lemon in
   color.  Stir in carrot mixture and ground almonds.  Fold in egg
   whites. Sift cornstarch and baking powder on top and fold in lightly
   but thoroughly.
   
   Spoon into prepared pan, smooth top with a rubber spatula, and
   sprinkle with pine nuts.  Bake for 40 minutes, until a tester comes
   out dry. Let cool in pan for 10 minutes.
   
   Run a knife blade around edge of cake and unmold onto a rack.  Peel
   off paper, reverse onto rack right side up, and let cool completely.
   
   Dust edges with a 2-inch wide band of powdered sugar (let the toasted
   nuts show in the center) before serving.
   
   Serves 8.
   
   PER SERVING: 245 calories, 7 g protein, 30 g carbohydrate, 12 g fat
   (2 g saturated), 79 mg cholesterol, 56 mg sodium, 3 g fiber.
   
   From an article by Jacqueline Mallorca, San Francisco Chronicle,
   2/24/93.
   
   Posted by Steven Ceideburg. Reposted by Fred Peters.
  
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