Flourless french carrot cake
Cakes
At some point in my mid-20's, I came into possession of a slender volume published in 1959 by Peter Pauper Press, aptly titled “Simple French Cookery.” Its 60 pages (total) contain 58 recipes on 48 of those pages, 8 pages of blue, red and black woodcut illustrations, a poem and several short proverbs. The recipes include no headnotes; the book contains neither an index nor a table of contents, nor any information about its author. Its price? The tidy little sum of exactly one dollar. The dessert section includes a “Torte aux Carottes” made with eggs, nuts, carrots, sugar and vanilla. That’s it. In years past I’ve made this with different nuts, different spices, and parsnips, apples and sweet potatoes instead of carrots. I recommend walnuts for this cake, as their mild bitterness checks the intense sweetness of the roasted carrots and sugar. I hope you like this. ;o)
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