I was so smitten with my Carrot Almond Torte (Carrot Re-Torte) that I decided to try yet another variation. In testing it, I found a typo: the baking temperature for Carrot Almond Torte should be 325 degrees instead of 350. Mea culpa. Good news is that the bad news is not all that bad. I've already corrected the original post, but wanted to call out to the first group of enthusiastic readers who said they were going to try the recipe asap and may have printed it out before I corrected it. I hope not...
More good news is that there is a less messy ways to squeeze those carrots. If you have a hinged citrus squeezer for oranges or lemons, or potato ricer, you can use it to squeeze your grated carrots. I was able to get at more than 3 tablespoons of delicious juice from 8 ounces of carrots. You'll see from the photo that I have the yellow lemon squeezer instead of the larger orange orange squeezer. Still, it took only three batches to squeeze all of the carrots and I didn't need to use paper towels at all. And, a potato ricer holds even more carrots...Just remember to squeeze hard and turn the squeezer sideways before you finish, to get those last drops of juice.
Great advice. Thank you!
ReplyDeleteI wanted to let you know that I just wrote a post about your wonderful cocoa brownie recipe that was in the February issue of Bon Appetit. Thanks for this amazing addition to my recipe file!