Passover Carrot Walnut Torte Recipes

NON-TRADITIONAL PASSOVER CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with 1 -1/2 to 2-inch sides, place a piece of parchment on the bottom (cut to fit) and grease the parchment.
• Lightly toast the almond flour and the chopped nuts in the oven (in separate pans), stirring occasionally for about 10 minutes.
• Put the almond flour in a medium-sized bowl and stir in 1/4 cup of the granulated sugar, the matzo cake meal, cinnamon, nutmeg, and a pinch of salt. Set aside.
• In a large bowl, beat the margarine or butter and the remaining 3/4 cup of granulated sugar for several minutes with an electric hand or stand mixer until they are light and fluffy. Then add the egg yolks, vanilla, almond extract, and the lemon zest, beating all those ingredients into the margarine or butter and sugar mixture until well combined.
• Add to that mixture the dry (almond flour mixture) ingredients.
• Mix in the shredded carrots, raisins, coconut, and chopped nuts. The batter is stiff and combining these ingredients is best done with a rubber or silicone spatula, rather than by continuing to use the mixer.
• In another large bowl, beat the egg whites until they are just stiff. At the end, drizzle in 1 tablespoon of lemon juice.
• Gently mix in 2 large dollops of the egg whites into the batter. Then fold the rest of the egg whites in, just until the ingredients are combined. Do not be concerned if bits of the egg white remain visible; combining ingredients without deflating the egg whites means that the batter will not look totally uniform.
• Spoon the batter into the prepared pan, and smooth the top. Bake the cake for 50-60 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack and run a knife around the edge of the pan before inverting the pan on a platter.

CARROT RING FOR PASSOVER

Steps:

• Gather the ingredients.
• Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray.
• In a large bowl, cream sugar and oil . Beat in egg yolks and carrots.
• In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well.
• Add water and lemon juice and combine thoroughly.
• In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it.
• Then, fold in remaining whites, trying not to deflate the volume.
• Pour mixture into prepared mold(s). Bake 15 minutes at 300 F.
• Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans).
• Let cool 15 minutes before un-molding.

PASSOVER CARROT WALNUT TORTE

Steps:

• Set oven rack at middle of oven; preheat oven to 350 degrees F.
• Grease a 9 inch springform pan and dust with matzo cake meal.
• In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
• Add carrots, nuts, vanilla and ¾ cup matzo cake meal. Beat until combined well.
• In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
• Stir ½ cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly.
• Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean.
• Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.

PASSOVER ORANGE WALNUT TORTE

Steps:

• Set oven rack at middle of oven; preheat oven to 325 degrees F.
• In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
• Beat in orange juice, lemon juice and rind. Add matzo cake meal and potato starch gradually, beating. Beat until combined well. Fold in walnuts gently.
• In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
• Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
• Pour into an ungreased 9 inch tube pan (3 ½ inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean.
• Invert pan over the neck of a bottle, let it cool upside down.
• Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
• Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.

CARROT-ALMOND CAKE FOR PASSOVER

Steps:

• Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
• Beat egg yolks until thick. Add two-thirds cup sugar and continue beating until pale yellow and very creamy. Beat in the honey. Stir in the lemon juice.
• Fold in the carrots and almonds.
• Mix cake meal with salt and cinnamon and mix into batter until just combined.
• Beat egg whites until they hold peaks but are not dry. Gently fold beaten egg whites into the batter. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
• Place on a rack and allow to cool completely in the pan. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate. Dust with a tablespoon of granulated sugar before serving.

WALNUT-DATE TORTE

Steps:

• Preheat oven to 350°F with rack in middle. Generously grease a 9- by 2-inch round cake pan with softened butter or vegetable oil and dust with some matzo meal, knocking out excess.
• Pour hot water over dates in a large bowl and let stand 15 minutes to soften.
• Pulse walnuts in a food processor until chopped, then add 1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal (2/3 cup), zest, cardamom, and salt and pulse until combined.
• Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar in a slow stream, beating until whites hold stiff glossy peaks.
• Whisk yolks into date mixture. Fold one third of yolk mixture into whites, then fold in remaining yolk mixture gently but thoroughly. Fold all of nut mixture into batter.
• Spoon batter into cake pan and bake until golden and springy to the touch and cake just begins to pull away from side of pan, 35 to 40 minutes. Cool in pan on a rack 30 minutes, then invert onto rack and cool completely.

PASSOVER CARROT CAKE ROLL

Steps:

• Position the oven rack on the bottom third of the oven. Preheat the oven to 350ºF. Butter a 10-1/2x15-1/2-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside.
• Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon and nutmeg and whisk the ingredients to combine them completely. Set aside. Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended.
• In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add granulated sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel sprinkled with 2 tbsp. confectioners' sugar on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.
• For filling, beat the cream cheese and 6 Tbsp. butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in 1/2 cup confectioners' sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.
• Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with remaining Passover confectioners' sugar and a sprinkle of cinnamon.

WALNUT TORTE

Steps:

• Preheat oven to 400. Mix together walnuts and three-fourths cup sugar. Beat egg whites until stiff and fold in walnut mixture. Divide into three round eight- or nine-inch cake tins that have been well buttered and floured. Bake 15 to 20 minutes, until delicately browned. Cool in tins.
• Mix egg yolks, coffee and one-half cup sugar and heat over low flame, stirring briskly until thick and creamy. (Do not boil.) Cool.
• Stir chopped walnuts and remaining one tablespoon sugar over low heat until browned. Add to coffee and egg mixture. Spread filling between layers.
• Sprinkle top with confectioners' sugar.