CARROT-ALMOND CAKE FOR PASSOVER

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Carrot-Almond Cake For Passover image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 11

Cooking oil
2 tablespoons matzoh meal
6 eggs, separated
2/3 cup plus 1 tablespoon sugar
1/3 cup honey
1 tablespoon lemon juice
2 cups finely grated carrots
1 1/2 cups finely ground almonds
1/2 cup Passover cake meal
Pinch of salt
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
  • Beat egg yolks until thick. Add two-thirds cup sugar and continue beating until pale yellow and very creamy. Beat in the honey. Stir in the lemon juice.
  • Fold in the carrots and almonds.
  • Mix cake meal with salt and cinnamon and mix into batter until just combined.
  • Beat egg whites until they hold peaks but are not dry. Gently fold beaten egg whites into the batter. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
  • Place on a rack and allow to cool completely in the pan. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate. Dust with a tablespoon of granulated sugar before serving.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 26 grams, TransFat 0 grams

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