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 * * * * * * * 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) * * * * * * * 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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