PASSOVER CARROT WALNUT TORTE
In the early 1990's Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here.
Provided by coconutty
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven rack at middle of oven; preheat oven to 350 degrees F.
- Grease a 9 inch springform pan and dust with matzo cake meal.
- In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
- Add carrots, nuts, vanilla and ¾ cup matzo cake meal. Beat until combined well.
- In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
- Stir ½ cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly.
- Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean.
- Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.
Nutrition Facts : Calories 149.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 105.8, Sodium 54.4, Carbohydrate 18.7, Fiber 0.7, Sugar 17.5, Protein 4.2
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