Denise says:
- This fantastic cake combines two of my favourite desserts – it’s essentially a carrot cake topped with ‘small pyramids’ of meringue! Kosher for Passover, but delicious all year round.
- Preparation Time: 35 minutes
- Cooking Time: 50 minutes
- Serves: 10 people
Ingredients:
- 3 large eggs
- 150g golden caster sugar
- 150ml sunflower oil
- 2 teaspoons vanilla extract
- 150g ground almonds
- 75g fine matzah meal
- 1 teaspoon Passover baking powder
- 75g desiccated coconut
- 2 teaspoons ground cinnamon
- 2 large carrots – peeled and grated to make 180-200g 2 oranges – both zested and 1 juiced
- 100g walnuts – roughly chopped
- Meringue Icing
- 3 large egg whites – approx. 100g
- 150g caster sugar
- ½ teaspoon lemon juice (or 1 teaspoon cream of tartar when NOT Passover)
- ½ teaspoon vanilla extract
Method
- Heat the oven to 160°C /Gas Mark 3, and line the base and sides of a 22cm round springform cake tinwith baking paper.
- Using electric beaters, whisk the eggs, sugar, oil and vanilla in a large bowl. Then stir in the almonds, matzah meal, baking powder, coconut and cinnamon until you have a smooth batter. Finally, stir in the grated carrots, orange zest and chopped walnuts.
- Transfer the batter to the tin and bake for 40-50 minutes or until a skewer poked into the centre comes out clean.
- Poke holes all over the top of the cake with a fine skewer or cocktail stick, and drizzle over 2 tablespoons of the orange juice and leave to cool.
- To make the icing, put the egg whites, sugar and lemon juice in a clean heatproof bowl, set over a pan of gently simmering water. Use electric beaters to whisk the mixture for 3 minutes over the heat or until the whites are warmed and sugar mostly dissolved.
- Lift the bowl off the heat and use an electric whisk to keep beating the mixture for 5 minutes or until stiff shiny peaks form. Whisk in the vanilla to finish.
- Transfer the mixture into a piping bagfitted with a large, round nozzle. Pipe large dollops all over the top of the cake, then use a blowtorch (or put under a low grill, watching very carefully) to toast the icing until it is a light golden brown.
Tagged in: Carrots, Cinnamon, Desiccated Coconut, dessert, Dessert, fine matzah meal, orange zest, Parev, parev dessert, Pesach, Pesach, Tea, Vanilla Extract, Walnuts