Equipment
Ingredients
Main Batter
- 15 ml vegetable oil
- 30 g matzo meal
- 6 eggs, separated, room temperature
- 180 g sugar
- 114 g honey
- 15 ml lemon juice
- 475 g carrots, finely grated
- 180 g almonds, finely ground
- 60 g passover cake meal
- 1 g salt, pinch
- 2 g cinnamon
- 15 g sugar, for dusting
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 324 kcal
- Protein
- 9 g
- Carbohydrates
- 45 g
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 32 g
- Sodium
- 115 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 112 mg
- Potassium
- 344 mg
- Calcium
- 85 mg
- Iron
- 1.8 mg
- Magnesium
- 60 mg
- Phosphorus
- 173 mg
- Zinc
- 1.2 mg
- Vitamin A
- 445 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 5.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.42 mg
- Niacin
- 1.7 mg
- Folate
- 48 mcg
- Water
- 70 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Grease the tube pan with vegetable oil and coat with matzo meal, tapping out any excess.
Beat the egg yolks in a mixing bowl until they become thick.
Add 180g of sugar to the yolks and continue beating until the mixture is pale and creamy.
Incorporate the honey and lemon juice into the yolk mixture.
Gently fold the grated carrots and ground almonds into the yolk base.
In a separate bowl, whisk together the Passover cake meal, salt, and cinnamon.
Stir the dry ingredients into the carrot batter until just combined.
In a clean bowl, whip the egg whites until stiff peaks form.
Fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and bake for 75 minutes at 175°C (350°F).
Place the pan on a wire rack and let the cake cool completely.
Run a thin spatula around the edges of the pan and invert the cake onto a plate.
Dust the top of the cake with the remaining 15g of sugar before serving.
Chef's Notes
- Ensure your egg whites are at room temperature for maximum volume when whipping.
- Finely ground almonds are crucial for a tender crumb; avoid almond flour which can be coarser.
- Don't overmix the batter after adding the dry ingredients or folding in the egg whites, as this can toughen the cake.
- A tube pan is ideal for this cake as it promotes even baking and prevents the center from becoming too dense.
- For an extra touch, consider adding a teaspoon of orange zest to the batter for a bright citrus note.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain moisture.
Freezer: 3 months — Wrap tightly in plastic wrap and foil.
Reheating: Serve at room temperature.
Troubleshooting
Cake is dense and heavy rather than light
Cause: Egg whites were deflated during folding or not beaten to stiff peaks.
Fix: Cannot be fixed once baked.
Prevention: Ensure the bowl is grease-free before whipping whites. Use a gentle folding motion with a spatula.
Cultural Context
This Passover cake is a classic example of Passover baking, which traditionally avoids leavened grains like wheat. The use of matzo meal and the absence of flour and dairy are hallmarks of kosher for Passover desserts, making it suitable for observance during the holiday commemorating the Exodus from Egypt.
