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    You are in: Home / Recipes / Passover Carrot Walnut Torte Recipe
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    Passover Carrot Walnut Torte

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    coconutty's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Passover Carrot Walnut Torte

    Serving Size: 1 (59 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 149.6
     
    Calories from Fat 61
    41%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 105.7 mg
    35%
    Sodium 54.4 mg
    2%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 0.7 g
    2%
    Sugars 17.4 g
    69%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    matzo cake meal

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