Carrot Kugel
Carrot kugel is a traditional Jewish baked dish that sets into a light, moist pudding with a golden top. Potato flour stands in for wheat flour, and whisked egg whites give the lift, so the texture is closer to a soft souffle than a dense cake. Squeezing the grated carrot and apple dry keeps the batter from turning soggy, while orange and lemon keep the sweetness bright.
Instructions
Heat the oven to 190°C (375°F). Grease a 1-litre casserole dish with the butter.
Beat the egg yolks and sugar in a bowl until the mixture is light, fluffy and pale in color.
Grate the carrots and the apple very finely, then squeeze them well and discard all the liquid they release.
Stir the grated carrot and apple together with the orange zest, orange juice, lemon juice and potato flour. Combine this with the egg yolk mixture.
Whip the egg whites until they are very stiff, then fold them gently into the carrot mixture.
Spoon the mixture into the greased dish and bake for 35 minutes, or until the top is golden brown.
Make it personal.
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