Cake Recipes: Passover 07 by Recipe Cottage

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	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.