Carrot-Pecan Passover Cake

April 2, 2012 § Leave a comment

When in need of a recipe, SWEETTABLESCAPES, more often than not goes straight to Martha. Her tried- and -true creations are always reliably delicious. Since Passover requires following specific dietary rules, we trust Martha’s kitchen to give us the very best cake variations for the holiday. Here, she created a Carrot-Pecan Cake with hints of spices and a dense and sweet texture.

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  • Yield Serves 8

Ingredients

  • 5 medium carrots, peeled
  • 6 tablespoons margarine, melted, plus more for pan
  • Matzo meal, for pan
  • 1/3 cup plus 1/2 teaspoon potato starch
  • 1 cup finely ground pecans
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3 large whole eggs, separated
  • 1 large egg yolk
  • 1/2 cup packed light-brown sugar
  • Zest of 1 orange
  • 1/3 cup superfine sugar
  • 2/3 cup golden raisins
  • 2/3 cup chopped pecans, toasted
  • 3 tablespoons granulated sugar

Directions

  1. Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.
  2. Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.
  4. Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.
  5. Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.
  6. To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.
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