RCI-BR.004.0071.001

Passover Carrot Almond Cake

Name: Passover Carrot Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit matzo cake meal ((for pan)); 4 unit eggs separated (at room temperature); 1/2 cup light brown sugar; 1 1/2 cup carrot (finely grated); 1 teaspoon vanilla (optional); 1/4 teaspoon salt; 1/2 cup granulated sugar; 1 cup toasted almonds finely grated; 3 tablespoon matzo meal; 1/2 teaspoon cinnamon

;Yield: 12 servings

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

matzo cake meal
(for pan)
1 unit
eggs separated
at room temperature
4 unit
light brown sugar
1/2 cup
carrot
finely grated
1 1/2 cup
vanilla (optional)
1 teaspoon
salt
1/4 teaspoon
granulated sugar
1/2 cup
toasted almonds finely grated
1 cup
matzo meal
3 tablespoon
cinnamon
1/2 teaspoon

Method

Preheat the oven to 350°F

Grease the bottom of an 8" springform pan

Lightly dust with almond meal.

Beat egg yolks and brown sugar in a large bowl with an electric mixer until a slowly dissolving ribbon forms when the beaters are lifted (about 5 minutes).

Stir in carrots and vanilla.

Clean and dry the beater

Beat the egg whites with the salt until soft peaks form.

Gradually add the granulated sugar and beat until the egg whites are form peaks.

Gently fold in the egg yolk mixture.

Combine the almonds, 3 tablespoons of cake meal and the cinnamon.

Fold gently into the egg mixture.

Turn into prepared pan smoothing the top.

Bake until tester comes out clean (about 1 hour)

Immediately run a knife around the edges.

Leave to cool in the pan on a rack.

Remove from the springform pan.

Passover Carrot Almond Cake

Ingredients

Method

What Makes This Variant Distinct