Try this Passover Carrot-Nut Cake recipe, or contribute your own.
Suggest a better descriptionSource: Recipe File Web Page http://www.aznewslink.com/recipes.html In small mixing bowl beat egg yolks with an electric mixer on low speed about 5 minutes or till light. Gradually add 1 cup sugar, beating till thick and lemon-colored, about 5 minutes longer. Blend in walnuts, carrots, and vanilla; stir in matzoh cake meal. Wash beaters thoroughly. In a large mixing bowl eat egg whites to stiff peaks (tips stand straight). Fold some of the egg whites into matzoh mixture to lighten; then fold matzoh mixture into egg whites. Turn batter into an ungreased 8- or 8-1/2-inch springform pan. Bake in a 350 degrees F oven for 45 to 50 minutes or till cake tests done. Invert cake in pan on rack to cool completely. When cake is cool, remove it from pan. Sprinkle top with powdered sugar. Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 762 | ||
Calories from Fat: 330 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 1006.9mg | 310 % | |
Sodium 237.2mg | 8 % | |
Potassium 402mg | 11 % | |
Total Carbohydrate 81g | 24 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 79g | ||
Protein 31g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 762
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