Spicy carrot cake

Yield: 10 -12 servin

Measure Ingredient
1 cup Carrot puree (see recipe at end of this)
\N \N Vegetable shortening for the pan
6 \N Eggs, separated
1½ cup Sugar
1 teaspoon Vamilla
2 tablespoons Orange juice of liquer
¼ cup Matzoh meal
¼ cup Matzoh cake meal
1¼ cup (~ 6oz) ground toasted almonds or hazelnuts.
1 teaspoon Cinamon
¼ teaspoon Ginger
¼ teaspoon Nutmeg
¼ teaspoon Allspice
1 \N Lemon, Zest of, finely grated
1 pinch Salt

(source: Washington Post, march 31, 1993, food section) Lightly grease and line with baking parchment a 10-inch springform pan and set aside.

Beat the egg-yolkes unti lthey pale, slowly add the sugar unti lmixture thickens. Blend in vanilla orange juice/liquer, both matzoh meals, ground nuts, spices andlemon zest.

whip the egg whites with teh pinch of salt until foamy. Increase the speed adn whip unti lsoft bur firm peaks form. Stir carrot pureeinto egg yolk mixture, then fold 1.3 of the beatn egg whites into yolk mixture to lighen it. In two more additions, fold remaining wites gently into batter. Spoon into prepared pan.

place cake in a preheated 350-degree oven an dimmediately recure heat to 325 degrees. Make unti cakae springs back when lightly presse, 50 minutes to an hour.

~---> carrot puree: boil 4-6 medium carots in water. Once they are tender, process them in a food mill or mash well with fork. set aside.

per erving 306 cal, 9 gm prot. 41 gm carbs, 14 gm fat (not bad:), 2 gm sat.fat, 164 mg chol, 54 mgsodium.

Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@...> on Mar 10, 1994.

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