Cookbook:Passover Carrot Almond Cake

This carrot almond cake is kosher for Passover since it uses matzo meal instead of wheat flour.

Ingredients

 * Matzo cake meal (for pan)
 * 4 eggs, separated and at room temperature
 * ½ cup light brown sugar
 * 1½ cup finely grated carrot
 * 1 teaspoon vanilla (optional)
 * ¼ teaspoon salt
 * ½ cup white granulated sugar
 * 1 cup toasted almonds, finely grated
 * 3 tablespoons fine-ground matzo meal
 * ½ teaspoon cinnamon

Procedure

 * 1) Preheat the oven to 350°F.
 * 2) Grease the bottom of an 8-inch springform pan, and lightly dust with almond meal.
 * 3) Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted.
 * 4) Stir in carrots and vanilla.
 * 5) Clean and dry the beater. Whip the egg whites with the salt until soft peaks form.
 * 6) Gradually add the granulated sugar and beat until the egg whites make firm peaks.
 * 7) Gently fold the whites into the egg yolk mixture.
 * 8) Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture.
 * 9) Turn the batter into prepared pan, smoothing the top.
 * 10) Bake until tester comes out clean (about 1 hour).
 * 11) Immediately run a knife around the edges, then leave to cool in the pan on a rack.
 * 12) Remove from the springform pan.