PASSOVER CARROT ALMOND CAKE
Make and share this Passover Carrot Almond Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
- Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
- Stir in carrots and vanilla.
- Using clean, dry beaters, beat whites with salt until soft peaks form.
- Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
- Combine almonds, 3 tablespoons cake meal and cinnamon.
- Fold gently into egg mixture.
- Turn into prepared pan, smoothing top.
- Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
- Cool completely in pan onrack.
- Remove springform before serving.
Nutrition Facts : Calories 203.1, Fat 9.3, SaturatedFat 1.2, Cholesterol 84.6, Sodium 108.9, Carbohydrate 26.1, Fiber 2.4, Sugar 22.6, Protein 5.8
CARROT-ALMOND CAKE FOR PASSOVER
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
- Beat egg yolks until thick. Add two-thirds cup sugar and continue beating until pale yellow and very creamy. Beat in the honey. Stir in the lemon juice.
- Fold in the carrots and almonds.
- Mix cake meal with salt and cinnamon and mix into batter until just combined.
- Beat egg whites until they hold peaks but are not dry. Gently fold beaten egg whites into the batter. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
- Place on a rack and allow to cool completely in the pan. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate. Dust with a tablespoon of granulated sugar before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 26 grams, TransFat 0 grams
CARROT ALMOND CAKE
I took a cooking class recently from Marcella Hazan's son, Giuliano Hazan. This was the dessert we made in class. It's the best carrot cake I've ever had and contains no flour. It keeps well in the refrigerator for a week!
Provided by Grace Lynn
Categories Dessert
Time 1h20m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Put the almonds and sugar in a food processor and chop as finely as possible. Transfer to a large mixing bowl. Break up the ladyfingers into pieces, about an inch long, place them in the food processor and grind to a powder. Add to the almonds and sugar in the mixing bowl. Cut the carrots into pieces about an inch long, and chop in the food processor as finely as possible. Add to the bowl, mixing them well with the other ingredients.
- Add the baking powder, salt, and the Amaretto liqueur and mix well. Add the egg yolks, mixing them in until they are well distributed with the other ingredients.
- Whip the egg whites with an electric mixer or by hand until they form stiff peaks. Take a couple of tablespoons of the beaten egg whites and mix them with the ingredients in the bowl to soften the mixture a bit. Pour the rest of the egg whites onto the mixture and carefully fold them in with a rubber spatula.
- Grease the bottom and sides of a 10 inch springform pan with the butter and dust it with flour. Pour the batter into the pan, then shake the pan a bit until the batter is evenly distributed.
- Place the pan in the upper level of the preheated oven and bake for 50-60 minutes, or until a toothpick comes out dry when inserted into the cake.
- When the cake is cool, cut it into 8 to 12 pieces and serve with a dollop of whipped cream.
Nutrition Facts : Calories 526.4, Fat 33.3, SaturatedFat 10.1, Cholesterol 167.7, Sodium 346, Carbohydrate 49, Fiber 4.8, Sugar 35, Protein 12.8
EASY PASSOVER CAKES
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.
Provided by Ruth Joseph
Categories Cake Dessert Bake Passover Kosher for Passover Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
- In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
- After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
PASSOVER LEMON CHEESECAKE WITH ALMOND CRUST
This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender.
Provided by blucoat
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make crust: Preheat oven to 350F with rack in middle. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake: Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
Nutrition Facts : Calories 515.2, Fat 39.9, SaturatedFat 21.7, Cholesterol 162.7, Sodium 284.9, Carbohydrate 32.5, Fiber 1.2, Sugar 29.2, Protein 9.5
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- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with 1 -1/2 to 2-inch sides, place a piece of parchment on the bottom (cut to fit) and grease the parchment.
- Lightly toast the almond flour and the chopped nuts in the oven (in separate pans), stirring occasionally for about 10 minutes.
- Put the almond flour in a medium-sized bowl and stir in 1/4 cup of the granulated sugar, the matzo cake meal, cinnamon, nutmeg, and a pinch of salt. Set aside.
- In a large bowl, beat the margarine or butter and the remaining 3/4 cup of granulated sugar for several minutes with an electric hand or stand mixer until they are light and fluffy. Then add the egg yolks, vanilla, almond extract, and the lemon zest, beating all those ingredients into the margarine or butter and sugar mixture until well combined.
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