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Print this Recipe    Passover 07

Spicy Carrot Cake
10-12 servings.

1 cup carrot puree
vegetable shortening for the pan
6 eggs, separated
1 1/2 cups sugar
1 tsp vamilla
2 tbsp orange juice or liquer
1/4 cup matzoh meal
1/4 cup matzoh cake meal
1 1/4 cups (6oz) ground toasted almonds or hazelnuts
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
Zest of one lemon, finely grated
pinch salt

Lightly grease and line with baking parchment a 10-inch springform
pan and set aside.

Beat the egg-yolks until they pale, slowly add the sugar until
mixture thickens. Blend in vanilla orange juice/liquer, both matzoh
meals, ground nuts, spices andlemon zest

Whip the egg whites with the pinch of salt until foamy. Increase
the speed and whip until soft but firm peaks form. Stir carrot
puree into egg yolk mixture, then fold 1/3 of the beaten egg whites
into yolk mixture to lighen it. In two more additions, fold
remaining wites gently into batter. Spoon into prepared pan.

Place cake in a preheated 350-degree oven an dimmediately recure
heat to 325 degrees. Make unti cakae springs back when lightly
pressed, 50 minutes to an hour.

Carrot Puree

Boil 4-6 medium carots in water. Once they are tender, process
them in a food mill or mash well with fork. set aside.


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