Wednesday, January 11, 2006
Bite with Belkys: Flourless Carrot Cake from Casa Casuarina
If you always dream of dessert, you now don't have to feel guilty about having a sweet tooth. Tonight, the chef at one of South Florida's most exclusive destinations is showing us how to make flour-less carrot cake. Time to Grab a Bite with Belkys.
The Dish: Flourless Carrot Cake
The Chef: Wolfgang Birk
The Restaurant: Casa Casuarina
- 4 eggs
- 2 egg yolks
- 8 oz sugar
- 10 oz almond flour
- 8 oz finely grated carrots
- 8 oz butter
- Juice from 2 lemons
- Zest from 2 lemons
-Pre-heat oven to 350
-Melt butter and let cool.
-Beat eggs and yolks together, then slowly beat in sugar.
-Add almond flour and mix until well combined.
-Add lemon juice and zest.
-Fold in grated carrots.
-Stir in melted butter.
-Add butter and flour to a 6 cup capacity loaf pan.
-Bake for approximately 35 min.
-Cool pan for 10-15 min.
-Remove from pan and allow to cool completely.
-Wrap the thoroughly cooled cake in plastic wrap and refrigerate for at least one day and up to a week.
Plate the Dish:
The cake tastes the best if it is allowed to age a day or so and should be served cold. Serve plain, or with vanilla sauce or some fresh berries with whipped cream.
You can also serve this up with a scoop of icecream.
Chef Wolfgang Birk: "This is Casa Casuarina's flourless carrot cake. Enjoy!"
FOR MORE INFORMATION:
1116 Ocean Drive, South Beach