Passover Carrot Almond Cake
This carrot almond cake is kosher for Passover since it uses matzo meal instead of wheat flour.
Servings
12
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
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.
5 minutes
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).
1 hour
Immediately run a knife around the edges, then leave to cool in the pan on a rack.
Remove from the springform pan.