Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here.

Ingredients Nutrition

Directions

  1. Set oven rack at middle of oven; preheat oven to 350 degrees F.
  2. Grease a 9 inch springform pan and dust with matzo cake meal.
  3. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
  4. Add carrots, nuts, vanilla and ¾ cup matzo cake meal. Beat until combined well.
  5. In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
  6. Stir ½ cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly.
  7. Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean.
  8. Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.