Directions:
- Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
- Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
- Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.62 Kcal (2000 kJ) | ||
| Calories from fat | 229.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.52g | 39% | |
|---|---|---|---|
| Cholesterol | 109.12mg | 36% | |
| Sodium | 181.81mg | 8% | |
| Potassium | 470.08mg | 10% | |
| Total Carbs | 52.75g | 18% | |
| Sugars | 41.16g | 165% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 15.34g | 31% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.1mg | 12% | |
| Calcium | 129.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 276.91 Kcal (1159 kJ) | ||
| Calories from fat | 133.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 39% | |
|---|---|---|---|
| Cholesterol | 63.26mg | 36% | |
| Sodium | 105.41mg | 8% | |
| Potassium | 272.54mg | 10% | |
| Total Carbs | 30.58g | 18% | |
| Sugars | 23.86g | 165% | |
| Dietary Fiber | 3.11g | 21% | |
| Protein | 8.89g | 31% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 1.2mg | 12% | |
| Calcium | 75.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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