Name: Passover Carrot-Nut Cake
Ingredients: 6 Eggs; separate; 1 c Sugar; 1 c Ground walnuts; 1 c Ground carrots; 1 ts Vanilla; 3/4 c Matzo cake meal; 1/2 ts Cinnamon

[Providence] insists that everything (yes, everything) that happens does so because God wills it to happen, wills it to happen before it happens, wills it to happen in the way that it happens. Such a view signals immediately that history is not arbitrary or fortuitous; neither is it “simple determinism,” “Que Sera, Sera” or, “whatever will be, will be,” as though our own choices and involvement have no relevance whatsoever, a fatalistic view more reflective of Islam than biblical Christianity.

Derek Thomas

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Egyptian		1	Servings

INGREDIENTS

6		Eggs; separate
1	c	Sugar
1	c	Ground walnuts
1	c	Ground carrots
1	ts	Vanilla
3/4	c	Matzo cake meal
1/2	ts	Cinnamon

INSTRUCTIONS

In small bowl beat egg yolks until light (at least 5 minutes). Gradually
add sugar, beating until thick and lemon colored (at least 5 minutes
longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Beat
egg whites to stiff peaks. Fold some of egg whites into matzo mixture to
lighten it; then fold matzo mixture into egg whites. Turn batter into an
ungreased 8 or 8 1/2 inch spring form pan. Bake at 350 degrees for about 45
to 50 minutes or until cake tests done.
Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@egyptian.net> on
Apr 5, 1998

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