4 Eggs ; separated
1/2 c Light brown sugar ;packed
1 1/2 c Carrots ;finely grated
1 ts Vanilla extract
1/4 ts Salt
1/2 c Granulated sugar
1 c Lightly toasted almonds
;finely ground
3 tb Cake meal
1/2 ts Cinnamon
Preheat oven to 350. Grease the bottom of an 8″ springform pan, dust
with cake meal and shake off excess. Beat egg yolks and brown sugar
until ribbons form when beaters are lifted, about 5 minutes. Stir in
carrots and vanilla. With clean dry beaters beat whites with salt
until soft peaks form. Gradually add granulated sugar and beat until
stiff but not dry. Gently fold into yolk mixture. Combine almonds,
cake meal and cinnamon; gently fold into batter. Turn into pan,
smoothing top. Bake until cake tests done, about 1 hour. Immediately
run knife around the edges. Cool completely in pan on rack. Remove
springform sides before serving.
****Pure vanilla extract is not Kosher for Passover as it has an
alcohol base. If you can find imitation vanilla that has no alcohol,
or Kosher L’ Pesach vanilla you are in business. I would ice this
with cream cheese icing. Someone has posted a way to make
confectionary sugar for Passover. Regular confectionary sugar has
cornstarch and so is technically off limits. Everyone needs to make
their own decisions on what they will and will not use. I post this
information so that no one inadvertantly uses something and serves it
to someone who cannot eat it. Sandi in CT 03/19 08:36 pm
Yields
1 Servings