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l/3 cup plus l-l/2 tbsps. fine plain dried bread crumbs
8 oz. whole almonds with skins (l-l/2 cups)
5 large eggs
l cup sugar
l/2 lb. carrots, finely shredded
2 tbsps. amber or dark rum
l tbsps. baking powder
l-l/2 tsp. finely grated fresh lemon zest
l/2 tsp. salt
Heat oven 350. Butter a 9″ springform pan and sprinkle bottom and side with l-l/2 tbsps. bread crumbs. Pulse almonds with remaining l/3 cup bread crumbs in food processor until finely ground (be careful not to grind to a paste) & transfer to small bowl. Blend together eggs and sugar in food processor until pale, aobut 2 mins. Add remaining ingredients and almond mixture then pulse until blended. Spread batter in pan and bake in middle of oven until golden and a tester comes out clean, 45-50 mins. Cool completely in pan on rack. Remoe side of pan and transfer to ser ving plate. Gourmet Feb. 2001

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