The best part about this cake is hidden inside. Just like the burdock root hiding under the dirt in my garden, under the huge leaves and next to the father plants that grow so tall with so many bur-like flowers. For several years now I have watched burdock growing and tried to figure out when to attempt its digging. Finally, this year, I did. I have to admit it was an underwhelming experience. I expected a much larger root. Still, root it was.
You do not have to grow burdock to make this cake. Burdock root is sold as gobu in Asian markets or farmers markets. But you do need it to be fresh. It looks like a white carrot, which I think is why I decided to try it here in this carrot nut torte. The recipe is inspired by my favorite baker, Maida Heatter from her Book of Great Desserts. I substituted 1/3 of the grated carrots for grated burdock root, changed the lemon juice to orange juice and added vanilla. In Maida’s recipe she glazed the cake. I don’t think it needs it but on the other hand I also think it would be amazing with a frosting cream cheese or just plain vanilla.
I hope you have burdock root to use. If you do, please let me know how you use it in your cooking and especially if you make this cake! xoxo
| Servings | Prep Time |
| 12slices | 25-30minutes |
| Cook Time |
| 60minutes |
|
|
- 1 finely grated rind of 1 medium orange
- 3 tablespoons orange juice fresh squeezed from zested orange
- 2/3 cup (5oz) carrots, cut into small chunks about 2 medium carrots, may use orange or yellow
- 1/3 cup (3oz) burdock root, cut into small chunks 1-2 fresh roots, also called gobu
- 1 1/4 cups (6oz) almond meal may use whole almonds, ground fine in food processor
- 3/4 cup fine, dry bread crumbs may use gluten-free bread crumbs
- 1/4 teaspoon mace
- 1 teaspoon baking powder
- 6 organic eggs, separated
- 1 1/4 cups (250g) organic sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Adjust oven rack one-third up from bottom. Preheat oven to 350 degrees. Butter an 8x3 inch springform cake pan. Line the bottom with parchment paper and butter paper. Dust all over with fine, dry bread crumbs (additional to that in recipe)
- Blend orange rind and orange juice in a small bowl. Set aside.
- Place carrot and burdock root chunks in the bowl of food processor and process until grated fine.
- Combine grated carrots and burdock root with almond meal in a large bowl. Stir and toss with your fingers until well combined.
- Place bread crumbs in a small bowl. Add mace and baking powder. Stir to mix. Add to carrot burdock almond mixture and mix thoroughly with a rubber spatula.
- Separate eggs, place egg yolks in bowl of electric mixer, reserve egg whites to beat separately. With paddle attachment, beat yolks on high speed for 3 minutes until pale lemon in color.
- With mixer running, gradually add 3/4 cup of the sugar. Reserve the remaining 1/4 cup sugar to beat with egg whites. Scrape down sides as needed to combine completely with yolks. Increase mixer speed to high again and beat for 5 minutes until thick.
- Stir orange rind, orange juice and vanilla into egg yolk and sugar mixture, then add to carrot, burdock, nut mixture. Mix thoroughly with a rubber spatula.
- In clean electric mixer bowl using whisk attachment, beat egg whites with the salt until they hold soft shaped peaks. Turn mixer speed to low and add remaining 1/4 cup sugar. Then beat on high speed until egg whites hold stiff peaks bur are not dry.
- Add egg whites in three or four additions to carrot and burdock mixture. Fold in gently after each addition with a rubber spatula only until no egg whites show,
- Pour batter into prepared pan. Shake gently to level if needed. Bake 1 hour until a cake tester comes out dry and the top springs back when touched lightly.
- Cool in pan on wire racks for 30 minutes. Cut around sides if needed before removing sides of pan. Cover top with a rack and invert, then invert again onto wire rack to cool completely top side up.
- This cake is lovely with no glaze but if desired, mix together 1 tablespoon orange juice with 1 cup powdered sugar and then add 1 tablespoon boiling water to pour over cake to glaze.
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this cake, use carrots, sugar, eggs, nuts and orange if available.
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