1 c Walnuts, chopped
4 md Carrots, peeled-cut into 2
-in
6 lg Eggs, separated
1 c Sugar
2 ts Vanilla extract
1 1/3 ts Ground cinnamon
1/4 c Unsweetened cocoa powder
1/2 ts Salt
3/4 c Coconut flakes, toasted
1 ts Orange peel, finely grated
-GLAZE-
6 oz Semisweet chocolate chips
3 tb Nondairy margarine
1/4 c Light corn syrup
1/2 ts Cinnamon
Orange slices for garnish,
-opt
Recipe by: Jo Merrill Preheat oven to 375 degrees. Grease a 9-inch
springform pan. Line the bottom with a round of parchment paper or wax
paper and grease the paper. For Cake: In a food processor with the metal
blade, pulse the nuts until finely ground; remove to a bowl. Change to
shredding disk and shred carrots; remove to sheet of wax paper. In same
processor bowl process eggs yolks and 3/4 cup sugar until very thick and
creamy, about 1 minute. Scrap down sides and pulse in vanilla. Add
cinnamon, cocoa and salt; pulse until mixed. Add carrots and pulse 6-8
times or until chopped but not pureed. Add nuts, coconut and orange peel.
Pulse 8-10 times until incorporated. In a large bowl with electric mixer,
beat egg whites until very soft peaks form. Slowly add 1/4 cup sugar,
beating constantly, until stiff but not dry peaks form. Fold batter into
egg whites. Pour into pans. Bake for 40-50 minutes until sides begin to
pull away and a toothpick inserted in center comes out clean. Cool on wire
rack for 15 minutes. Gor around sides with a sharp knife, remove springform
bottom and paper; cool completely. To Glaze: In a 4-cup microwave safe
measure, melt chocolate, margarine, corn syrup and cinnamon at 70 percent
power for 2-4 minutes until melted. Stir at 1 minute intervals until
smooth. Or melt in heavy saucepan over low heat, stirring until smooth. If
too thin to coat, let stand until slightly thickened. Pour over center of
cake, tilting cake so glaze runs down sides. Use a knife to help smooth the
sides but do not try to touch up the top or the knife marks will show.
Entertaining Made Easy by Marlene Sorosky
Yields
10 Servings