Passover Carrot Almond Cake
This carrot almond cake is kosher for Passover since it uses matzo meal instead of wheat flour.
Source and licence
"Passover Carrot Almond Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Passover_Carrot_Almond_Cake, revision 4630261), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Passover_Carrot_Almond_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630261
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Matzo cake meal (for pan)
- 4 eggs, separated and at room temperature
- ½ cup light brown sugar
- 1½ cup finely grated carrot
- 1 teaspoon vanilla (optional)
- ¼ teaspoon salt
- ½ cup white granulated sugar
- 1 cup toasted almonds, finely grated
- 3 tablespoons fine-ground matzo meal
- ½ teaspoon cinnamon
Method
- Preheat the oven to 350°F.
- Grease the bottom of an 8-inch springform pan, and lightly dust with almond meal.
- Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted.
- Stir in carrots and vanilla.
- Clean and dry the beater. Whip the egg whites with the salt until soft peaks form.
- Gradually add the granulated sugar and beat until the egg whites make firm peaks.
- Gently fold the whites into the egg yolk mixture.
- Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture.
- Turn the batter into prepared pan, smoothing the top.
- Bake until tester comes out clean (about 1 hour).
- Immediately run a knife around the edges, then leave to cool in the pan on a rack.
- Remove from the springform pan.