Passover carrot-nut cake

Yield: 1 Servings

Measure Ingredient
6 \N Eggs; separate
1 cup Sugar
1 cup Ground walnuts
1 cup Ground carrots
1 teaspoon Vanilla
¾ cup Matzo cake meal
½ teaspoon Cinnamon

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

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