Passover Carrot Torte, Grain Free (Joan Nathan)

"Posted for safekeeping; not tried. Prep time is a guess."
 
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Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 torte
Serves:
10
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ingredients

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directions

  • Heat the oven to 350 degrees. Coat a 10-inch springform pan with cooking spray.
  • Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 egg yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. Mix in the carrots and hazelnuts or almonds.
  • In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter.
  • Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding.

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