Passover Carrot Torte, Grain Free (Joan Nathan) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Prep time is a guess. Ingredients:
7 large eggs |
1 cup sugar, divided |
2 tablespoons sugar, divided |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 lemon, juice and zest of, grated |
2 1/2 cups carrots, peeled and grated (about 5 large carrots) |
1 1/2 cups finely ground hazelnuts or 1 1/2 cups finely ground almonds |
Directions:
1. Heat the oven to 350 degrees. Coat a 10-inch springform pan with cooking spray.
2. Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 egg yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. Mix in the carrots and hazelnuts or almonds.
3. In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter.
4. Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding.
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