| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
10 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 1 |
c |
Ground walnuts |
| 1 |
c |
Ground carrots |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Matzoh cake meal |
| 6 |
|
Egg whites |
|
|
Powdered sugar; (can make own) |
INSTRUCTIONS
Source: Recipe File Web Page http://www.aznewslink.com/recipes.html
In small mixing bowl beat egg yolks with an electric mixer on low speed
about 5 minutes or till light. Gradually add 1 cup sugar, beating till
thick and lemon-colored, about 5 minutes longer. Blend in walnuts, carrots,
and vanilla; stir in matzoh cake meal.
Wash beaters thoroughly. In a large mixing bowl eat egg whites to stiff
peaks (tips stand straight). Fold some of the egg whites into matzoh
mixture to lighten; then fold matzoh mixture into egg whites. Turn batter
into an ungreased 8- or 8-1/2-inch springform pan. Bake in a 350 degrees F
oven for 45 to 50 minutes or till cake tests done.
Invert cake in pan on rack to cool completely. When cake is cool, remove it
from pan. Sprinkle top with powdered sugar.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Mar 31,
1998
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