| 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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