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 KUGEL
A sweet side for the seder menu. You can bake this as one large or as muffins. This is tasty hot or cold so it can travel for lunches during the week too.
Provided by s-t2384
Categories Apple
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine all the ingredients.
- Bake in greased pan, 45 minutes.
Nutrition Facts : Calories 271.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 52.9, Sodium 31.4, Carbohydrate 32.8, Fiber 1.8, Sugar 20.5, Protein 3.1
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
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