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Spicy Carrot Cake

Spicy Carrot Cake

1 cup Carrot puree (instructions below)
Vegetable shortening
6 Eggs, separated
1 1/2 cups Sugar
1 teaspoon Vanilla
2 tablespoons Orange juice of liquer
1/4 cup Matzoh meal
1/4 cup Matzoh cake meal
1 1/4 cups (~ 6oz) ground toasted nuts
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1 Lemon, Zest of, finely
1 pinch Salt

Lightly grease and line with baking parchment a 10-inch springform pan and set aside. Beat the egg-yolks until there pale, slowly add the sugar until the mixture thickens. Blend in vanilla orange juice/liquer, both matzoh meals, ground nuts, spices and lemon zest. Whip the egg whites with the pinch of salt until foamy. Increase the speed and whip until soft firm peaks form. Stir carrot puree into egg yolk mixture, then fold 1.3 of the beaten egg whites into yolk mixture to lighten it. In two more additions, fold remaining whites gently into batter. Spoon into prepared pan. place cake in a preheated 350ºF. oven and immediately reduce heat to 325ºF. Bake until cake springs back when lightly pressed, 50 minutes to an hour. Carrot puree: boil 4-6 medium carrots in water. Once they are tender, process them in a food mill or mash well with fork. set aside.

per serving 306 cal, 9 gm prot. 41 gm carbs, 14 gm fat (not bad:), 2 gm sat.fat, 164 mg chol, 54 mgsodium. (source: Washington Post, march 31, 1993, food section) Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il> on Mar 10, 1994.

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