Passover carrot-nut cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs; separate | |
| 1 | cup | Sugar |
| 1 | cup | Ground walnuts |
| 1 | cup | Ground carrots |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Matzo cake meal |
| ½ | teaspoon | Cinnamon |
Directions
In small bowl beat egg yolks until light (at least 5 minutes). Gradually add sugar, beating until thick and lemon colored (at least 5 minutes longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Beat egg whites to stiff peaks. Fold some of egg whites into matzo mixture to lighten it; then fold matzo mixture into egg whites. Turn batter into an ungreased 8 or 8½ inch spring form pan. Bake at 350 degrees for about 45 to 50 minutes or until cake tests done.
Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@...> on Apr 5, 1998