Cake: Carrot-Almond Torte - pareve

Posted by : BGL

Recipe By     : Boston Globe
Serving Size  : 12   Preparation Time :1:00
Categories    : Passover

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the torte:
   6                    eggs -- separated
   1      cup           sugar -- divided
   1      cups          finely grated carrots
   1      cup           almonds -- finely ground
   1      teaspoon      lemon juice
   1      teaspoon      cinnamon
   1      tablespoon    sliced almonds (optional)
                        For the compote:
   1      tablespoon    lemon juice
   1      tablespoon    honey
     1/2  cup           orange juice
     1/2  cup           apple juice
   1      teaspoon      cinnamon
   2                    apples -- preferably Gala,
                        peeled, cored, cut in half, and thinly
  12                    dried apricots -- cut into quarters

Preheat oven to 350 degrees, and grease a 9- or 10-inch springform pan.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2
cup sugar while beating and continue beating until stiff peaks form. Do
not overbeat. Set aside.

In a large bowl, beat egg yolks with 1/2 cup sugar until thick and pale.
Add carrots, ground almonds, lemon juice, and cinnamon. Mix well.

Fold a quarter of the egg white mixture into the carrot mixture to lighten
it, then fold in remaining egg whites.

Pour batter into prepared pan and smooth the top. If desired, sprinkle
with sliced almonds.

Bake at 350 degrees for 45 to 55 minutes, until lightly browned and a
tester inserted in the center comes out clean.

Cool pan on a wire rack. It will sink as it cools. Let cool at least 30
minutes before removing side of springform pan.

For the compote, put lemon juice, honey, orange juice, apple juice, and
cinnamon into a medium saucepan and stir to combine. Add apples and
apricots and stir to coat with juice. Heat over medium-high heat and bring
to a boil. Reduce heat to a simmer and cook apples until just barely
tender, 3-4 minutes. May be made in advance and refrigerated; reheat
before serving. Makes about 2 cups.

To serve, top each slice of torte with apples and apricots from the
compote. Makes 10-12 servings.
Adapted from ''New Kosher Cuisine for All Seasons,'' a cookbook of holiday
menus put together by Newton's Solomon Schechter Day School of Greater
Boston and edited by Ivy Feuerstadt and Melinda Strauss (Ten Speed Press,
                   - - - - - - - - - - - - - - - - - - 

Per serving: 534 Calories; 5g Fat (8% calories from fat); 10g Protein; 124g Carbohydrate; 90mg Cholesterol; 44mg Sodium

NOTES : Kosher Cuisine of All Seasons

Return to RFCJ Archive Page