- 4 T melted & cooled + 1 t butter (1t for pan)
- 1 1/2 C blanched almond flour
- 2 t fine lemon zest (grated from about 2 lemons)
- 3/4 C + 2 T sugar
- 1 1/4 C cake flour
- 2 t baking powder
- 1/4 t salt
- 4 large eggs (room temperature is better)
- 1/4 t each almond & lemon extract
- 1/2 t vanilla extract (double strength)
- 2 C finely grated carrots (not packed cups)
- Confectioner’s sugar (optional for top)
Heat oven to 375°F. Parchment line a 9″ springform or cake pan, using 1 t butter to stick paper to pan sides & to lightly butter the batter side of the paper. Sprinkle a bit of the almond flower in the cake pan bottom over the buttered parchment.
Mix the almond flour, lemon zest & 2 T sugar in. In another bowl, whisk together the flour, baking powder & salt.
In an electric mixer, whip the eggs on high for about 2 minutes. Add the 3/4 c sugar & whip until pale, thick & creamy, about 5 minutes.
Reduce speed to low. Add extracts, almond flour mixture & carrots. Mix until well combined. Add butter & mix until just combined. Fold in flour mixture, combining gently until the dry mixture is just incorporated.
Pour batter into baking pan. (I pull the batter a bit from the center so it bakes more evenly.) Bake 30 minutes until lightly browned & the center springs back. It will most likely have a couple of cracks in the top when it’s done. Remove from oven to a cooling rack. Let the cake cool completely in the pan.
Remove the cake from the pan & display on a cake stand with a glass dome so you can walk by & easily eat it. Hence the name “disappearing.”
P.S. Sprinkle the top with confectioner’s sugar before serving, if you like. I never made it to this step.