Jewish Recipes
Carrot Almond Torte Recipe
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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 pan.

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 well.

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


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