“Just because someone is on a gluten-free diet, it does not mean they have to give up favorite comfort desserts. In this recipe, ground almonds work as a flour substitute,” says Paula Shoyer, author of The Holiday Kosher Baker. Shoyer made her first version as Passover carrot cake, but then was disappointed that the grated carrot strands separated from the batter. “I did some research to see how to fix the problem, and learned that Shirley Corriher, author of the fabulous baking bible, Bakewise, recommends using finely chopped carrots instead of the grated strands. The result is a cake speckled with bright orange dots throughout!” says Shoyer.
- 6 large eggs, separated
- 1 1/4 cups (250g) sugar, divided
- 1 tsp cinnamon
- 2 cups (240g) almond flour
- 1 tsp baking powder
- 1/2 cup gluten-free cake meal (60g) or potato starch (80g)
- 2 cups chopped carrots (use a food processor with the metal blade until you have tiny pieces), about 4 large carrots
- vegetable oil and 1 tbsp gluten-free cake
- meal or potato starch for greasing pan
- confectioner’s sugar for dusting, if desired
- Preheat oven to 350°F (180°C). Grease a Bundt pan with the vegetable oil, and then sprinkle it with the tbsp of gluten-free cake meal or potato starch. Shake the pan to coat it evenly and tap out excess.
To make the batter:
- Put the egg yolks, 1 cup (200g) of the sugar, and the cinnamon into a medium or large bowl and beat for one minute with an electric mixer on medium speed. Add the almond flour, baking powder, and gluten-free cake meal or potato starch and mix well. Add the chopped carrots and mix to distribute.
- In a separate bowl, beat the egg whites on high speed until soft peaks form. Reduce the speed to low and add the remaining 1/4 cup (50g) sugar a little at a time, and then turn the speed back to high and beat another minute. Use a silicone spatula to fold the whites into the batter in 4 to 5 parts, mixing increasingly more slowly with each addition.
- Pour the batter into the prepared Bundt pan and bake for 50 minutes, or until a skewer inserted comes out clean and the top is golden. Let the cake cool for one hour and then turn it out onto a wire rack to cool completely. Store covered at room temperature for up to four days or freeze for up to three months.
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