CARROT-ALMOND CAKE FOR PASSOVER
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 11
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
PASSOVER CARROT ALMOND CAKE
Make and share this Passover Carrot Almond Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
- Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
- Stir in carrots and vanilla.
- Using clean, dry beaters, beat whites with salt until soft peaks form.
- Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
- Combine almonds, 3 tablespoons cake meal and cinnamon.
- Fold gently into egg mixture.
- Turn into prepared pan, smoothing top.
- Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
- Cool completely in pan onrack.
- Remove springform before serving.
Nutrition Facts : Calories 203.1, Fat 9.3, SaturatedFat 1.2, Cholesterol 84.6, Sodium 108.9, Carbohydrate 26.1, Fiber 2.4, Sugar 22.6, Protein 5.8
CARROT ALMOND CAKE
I took a cooking class recently from Marcella Hazan's son, Giuliano Hazan. This was the dessert we made in class. It's the best carrot cake I've ever had and contains no flour. It keeps well in the refrigerator for a week!
Provided by Grace Lynn
Categories Dessert
Time 1h20m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Put the almonds and sugar in a food processor and chop as finely as possible. Transfer to a large mixing bowl. Break up the ladyfingers into pieces, about an inch long, place them in the food processor and grind to a powder. Add to the almonds and sugar in the mixing bowl. Cut the carrots into pieces about an inch long, and chop in the food processor as finely as possible. Add to the bowl, mixing them well with the other ingredients.
- Add the baking powder, salt, and the Amaretto liqueur and mix well. Add the egg yolks, mixing them in until they are well distributed with the other ingredients.
- Whip the egg whites with an electric mixer or by hand until they form stiff peaks. Take a couple of tablespoons of the beaten egg whites and mix them with the ingredients in the bowl to soften the mixture a bit. Pour the rest of the egg whites onto the mixture and carefully fold them in with a rubber spatula.
- Grease the bottom and sides of a 10 inch springform pan with the butter and dust it with flour. Pour the batter into the pan, then shake the pan a bit until the batter is evenly distributed.
- Place the pan in the upper level of the preheated oven and bake for 50-60 minutes, or until a toothpick comes out dry when inserted into the cake.
- When the cake is cool, cut it into 8 to 12 pieces and serve with a dollop of whipped cream.
Nutrition Facts : Calories 526.4, Fat 33.3, SaturatedFat 10.1, Cholesterol 167.7, Sodium 346, Carbohydrate 49, Fiber 4.8, Sugar 35, Protein 12.8
CARROT AND ALMOND CAKE
Provided by Suzanne Hamlin
Categories dessert
Time 1h15m
Yield 1 9-inch round cake (8 servings)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Finely grind the almonds in a nut grinder, coffee grinder or blender.
- In a large mixing bowl, stir together the ground almonds, amaretti and baking powder. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
- In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool on a rack.
- Run a knife around the sides of the pan, release and transfer cake to a dish. Dust with confectioners' sugar, and serve at room temperature. (It keeps well at room temperature, wrapped in aluminum foil.)
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 142 milligrams, Sugar 9 grams, TransFat 0 grams
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