So light and delicious!

Active Time: 15 minutes Total Time: 1 hour Serves: 6

• 4 large eggs, yolks and whites separated
• 1 cup sugar
• Grated zest of 1 orange
• ¼ teaspoon vanilla extract
• ½ pound carrots, finely grated
• 2 cups almond flour
• 1 heaping tablespoon self-rising flour
• Confectioners’ sugar, for dusting
• Crème fraîche, for serving

1. Preheat oven to 350 degrees. Line an 8-by-8-inch cake pan with parchment paper. Use an electric mixer to beat egg yolks, sugar, orange zest and vanilla until very pale, thick and creamy, 5 minutes.

2. Stir carrots and both flours into yolk mixture until fully incorporated.

3. In a clean mixing bowl, use an electric mixer to beat egg whites until stiff. Fold whites into yolk-flour mixture until no streaks of white remain. Pour batter into prepared pan and bake until cake is well risen and a skewer inserted in the center comes out clean, 40-45 minutes.

4. Remove cake from oven and let cool in pan. Turn out onto a platter. Dust cake with confectioners’ sugar. Serve with a generous dollop of crème fraîche.

—Adapted from “Fern Verrow: Recipe from the Farm Kitchen” by Harry Astley and Jane Scotter

For dinner I served Miso Scallops with Butternut Squash Farro Rissoto (Based on a recipe from Panzano Restaurant in Denver.)