Cake: Carrot Torte (2) for Passover - pareve

Posted by : Karen Selwyn

I'd like to share two very similar recipes for KLP Carrot Torte. Both
recipes yield a flat, single layer torte. 

I made the Carrot with Almond cake once and, while I adored the flavor,
it stuck to the pan big time!   The directions hint at this issue when
they suggest you run a knife around the edge of the pan immediately at
the end of the baking time.

A friend has suggested lining the pan (both sides and bottom) with a
buttered sheet of parchment. I think that is a great idea.  If you do
this, do not dust the inside of the pan after buttering it.  Instead,
butter the parchment on both sides and dust one side of the parchment
paper with the cake meal in the ingredient list.

Karen Selwyn

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Carrot-Almond Cake

matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup firmly packed light brown sugar
1 1/2 cups carrots, finely grated
1 teaspoon vanilla (optional)
1/4 teaspoon salt
1/2 cup sugar

1 cup finely ground toasted almonds
3 tablespoons matzo cake meal
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.  Grease bottom of 8-inch springform pan;
dust with cake meal, shaking off excess.  Using an 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 into 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 on rack.  Remove springform before
serving.

Source: BON APPETIT, n.d. (from the mid-1980s)

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Carrot Walnut Cake

3/4 cup matzo cake meal
additional cake meal for dusting the pan
6 large eggs, separated, at room temperature
1 cup sugar
1 cup grated carrot
1 cup ground walnuts
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9-inch springform pan and dust it
lightly with the additional matzo cake meal.  In a large bowl with an
electric mixer, beat the yolks until they are thick and pale, add the
sugar gradually, beating.  Continue beating the mixture until it is very
thick.

Add the carrot, the walnuts, vanilla, and the remaining 3/4 cup matzo
cake meal.  Beat the mixture until it is combined well.  In a bowl (with
the beaters cleaned), beat the whites with a pinch of salt until they
just hold stiff peaks.  Stir 1/2 cup of the white into the carrot
mixture.  Fold in the remaining whites gently but thoroughly.  Pour the
batter into the prepared pan.

Bake the cake in the middle of oven for 40-45 minutes or until a tester
comes out clean.  

Let the cake cool in the pan on a rack.  Run a thin knife around the
edge of the pan, and remove the sides of the pan.

Source: GOURMET, n.d.

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