Passover Carrot Almond Cake
This carrot almond cake is made for Passover, with matzo meal standing in for wheat flour. The structure comes from whipped egg whites folded in by hand, so the crumb stays light even though the cake is packed with ground toasted almonds and grated carrot. Brown sugar in the yolks adds a mild caramel note, and a little cinnamon keeps it simple. It serves twelve and holds well in its pan.
Instructions
Heat the oven to 350°F. Grease the bottom of an 8-inch springform pan and dust it lightly with almond meal.
In a large bowl, beat the egg yolks with the brown sugar using an electric mixer for about 5 minutes. The mixture is ready when it is thick and pale and leaves a ribbon that dissolves slowly when you lift the beaters.
Stir the grated carrots and the vanilla into the yolk mixture.
Wash and dry the beaters, then whip the egg whites with the salt until they hold soft peaks. Add the granulated sugar a little at a time and keep beating until the whites stand in firm peaks.
Gently fold the whites into the yolk mixture. In a separate bowl, mix the almonds, matzo meal and cinnamon, then fold this into the batter with a light hand.
Scrape the batter into the prepared pan and smooth the top. Bake for about 1 hour, until a tester inserted in the center comes out clean.
Run a knife around the edge of the cake right away, then let it cool in the pan on a rack. Once cool, release the springform sides and lift the cake out.
Make it personal.
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