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Carrot Torte

Source: The Mexican Gourmet
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 10
This recipe is from Patricia Quintana's book, Puebla, Cocina de Los Angeles. With her usual innovative flair, Patricia makes madeleines with this mixture and serves them as a garnish to the main course. This recipe makes about 55 madeleines.
3 cups water
1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
2 pounds carrots, peeled
1/2 cup milk
1 cup butter
1 3/4 cups sugar
8 eggs, separated
2 cups rice flour
1 1/2 teaspoon baking powder
1/4 teaspoon plus pinch salt
parsley, for garnish
Carrot Torte Recipe at
Preheat the oven to 350 degress F. Grease and flour a 8-9 1/2-inch ring mold.

Put the water, salt, and sugar in a saucepan. Add the carrots and cook for 25 minutes over medium heat. Let cool a little. Drain, reserving the liquid, and then puree in a blender with the milk and a little of the cooking liquid, if necessary to make a smoother puree.

Cream the butter with an electric mixer for 8 minutes, or until fluffy. Continue to beat while gradually adding the sugar, to make a smooth paste.

Add the egg yolks one at a time, beating continuously until all of the ingredients are thoroughly blended.

Sift the flour 3 times with the baking powder and 1/4 teaspoon of salt. Alternately beat the carrot puree and flour into the butter-yolk mixture.

In a separate bowl, beat the egg whites and the pinch of salt with an electric mixer or wire whisk until stiff but not dry, Fold them into the batter. Pour the batter into the mold and bake for 45 minutes, or until a cake tester inserted into the center comes out clean.

Let the cake cool slightly. Turn the mold over and tap the bottom to release the cake on a plate. Garnish the center with parsley sprigs and serve as an accompaniment to meat or chicken.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 487
Fat. Total: 23g
Fiber: 3g
Carbohydrates, Total: 65g
Sodium: 366mg
% Cal. from Fat: 43%
Cholesterol: 200mg
Protein: 7g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Monty Reviewed: 08/21/2011
Good torte!
I have made this recipe several times and can never get it to "firm up". I have played with the cooking time and temperature, but it always stays pretty wet on the inside. Any thoughts? I love this recipe and would love to get it right so it slices up like a torte should. I have also cooked the carrots in sweet red vermouth for an extra flavor - this was really nice.
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