Ingredients
- Cooking oil
- 2 tablespoons matzoh meal
- 6 eggs, separated
- ⅔ cup plus 1 tablespoon sugar
- ⅓ cup honey
- 1 tablespoon lemon juice
- 2 cups finely grated carrots
- 1 ½ cups finely ground almonds
- ½ cup Passover cake meal
- Pinch of salt
- 1 teaspoon cinnamon
- Nutritional Information
Nutritional analysis per serving (10 servings)
250 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 7 grams protein; 111 milligrams cholesterol; 87 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
- 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.
1 hour 45 minutes
Dining and Cooking