Free Recipe Passover Carrot-Nut Cake
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Passover Carrot-Nut Cake Recipe
6 Egg yolks
1 c Sugar
1 c Ground walnuts
1 c Ground carrots
1 ts Vanilla
3/4 c Matzoh cake meal
6 Egg whites
Powdered sugar; (can make
-own)
Passover Carrot-Nut Cake Preparation
Source: Recipe File Web Page In small mixing bowl beat egg yolks with an electric mixer on low speed about 5 minutes or till light. Gradually add 1 cup sugar, beating till thick and lemon-colored, about 5 minutes longer. Blend in walnuts, carrots, and vanilla; stir in matzoh cake meal. Wash beaters thoroughly. In a large mixing bowl eat egg whites to stiff peaks (tips stand straight). Fold some of the egg whites into matzoh mixture to lighten; then fold matzoh mixture into egg whites. Turn batter into an ungreased 8- or 8-1/2-inch springform pan. Bake in a 350 degrees F oven for 45 to 50 minutes or till cake tests done. Invert cake in pan on rack to cool completely. When cake is cool, remove it from pan. Sprinkle top with powdered sugar. Posted to JEWISH-FOOD digest by Linda Shapiro on Mar 31, 1998
Cooking Temperature:
Recipe Serves: 10
How Do You Cook Passover Carrot-Nut Cake?
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