Nibblous | italian carrot cake

Ingredients

• 9 oz (250 g) almonds
• 1 cup (250 ml) sugar
• 9 oz (250 g) carrots, shredded or finely chopped in a food processor
• 1/4 lb (110 g) lady fingers or sliced pound cake toasted in a warm oven until crisp and finely crumbled
• 2 1/2 tsp (12 ml) baking powder
• 1 Tbs (15 ml) Amaretto liqueur (optional)
• 1/4 tsp (1 ml) salt
• 4 eggs, separated