Carrot Almond Torte - pareve
For the torte:
6 eggs -- separated
1 cup sugar -- divided
1 cups finely grated carrots
1 cup almonds -- finely ground
1 teaspoon lemon juice
1 teaspoon cinnamon
1 tablespoon sliced almonds (optional)
For the compote:
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup orange juice
1/2 cup apple juice
1 teaspoon cinnamon
2 apples -- preferably Gala,
peeled, cored, cut in half, and thinly
12 dried apricots -- cut into quarters
Preheat oven to 350 degrees, and grease a 9- or 10-inch springform
In a large bowl, beat egg whites until soft peaks form. Gradually
add 1/2 cup sugar while beating and continue beating until stiff
peaks form. Do not overbeat. Set aside.
In a large bowl, beat egg yolks with 1/2 cup sugar until thick and
pale. Add carrots, ground almonds, lemon juice, and cinnamon. Mix
Fold a quarter of the egg white mixture into the carrot mixture to
lighten it, then fold in remaining egg whites.
Pour batter into prepared pan and smooth the top. If desired,
sprinkle with sliced almonds.
Bake at 350 degrees for 45 to 55 minutes, until lightly browned and
a tester inserted in the center comes out clean.
Cool pan on a wire rack. It will sink as it cools. Let cool at least
30 minutes before removing side of springform pan.
For the compote, put lemon juice, honey, orange juice, apple juice,
and cinnamon into a medium saucepan and stir to combine. Add apples
and apricots and stir to coat with juice. Heat over medium-high heat
and bring to a boil. Reduce heat to a simmer and cook apples until
just barely tender, 3-4 minutes. May be made in advance and
refrigerated; reheat before serving. Makes about 2 cups.
To serve, top each slice of torte with apples and apricots from the
compote. Makes 10-12 servings.
Adapted from ''New Kosher Cuisine for All Seasons,'' a cookbook of
holiday menus put together by Newton's Solomon Schechter Day School
of Greater Boston and edited by Ivy Feuerstadt and Melinda Strauss
Yield: 12 Servings
Per serving: 534 Calories; 5g Fat (8% calories from fat); 10g
Protein; 124g Carbohydrate; 90mg Cholesterol; 44mg Sodium