When we started dating, I assured Nigel that Jewish holidays and Catholic holidays didn't overlap. I'm not really sure what I was basing that on, but boy was I wrong. Without fail, for the past 3 years, Easter and Passover have fallen on the same weekend.
As such, while I'm stuck eating matza this, and matza that this time of year, I find myself tantalized by all the delicious Easter eats that pop up online. Not this year! This year, passover got its very own carrot cake - and though the texture is more sponge cake and less 'typical carrot cake', the flavours are all there, and the satisfaction bang on.
Adapted from Second Helpings, Please!
Preheat oven to 300.
Ingredients:
7 eggs, separated
1 cup white sugar
juice from 1/2 lemon
1/2 cup potato starch
1/4 cup almond meal
1 cup grated carrots
1/4 cup walnuts, chopped
1/4 cup raisins, chopped
1/2 tsp ground cinnamon
1/2 tsp ground ginger
What to do:
In the bowl of a stand mixer, beat the egg yolks until light and fluffy. Add sugar and juice, and beat until well combined.
In a large bowl, whisk the potato starch and almond meal. Stir in the egg yolk batter and set aside.
Rinse the stand mixer bowl, and beat the egg whites until stiff peaks form.
Gently fold the egg whites, grated carrots, nuts, raisins, cinnamon and ginger into the batter.
Bake in a buttered spring form pan for 30 minutes. Increase the oven temp to 325, and bake for an additional 15 minutes.
Let cool completely before removing from the pan.