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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES: CAKES |
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ALMOND CARROT CAKE
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9-inch square baking pan
1½ cup all-purpose flour
1½ tsp baking powder
1½ tsp cinnamon
¾ tsp salt
¾ cup oil
1 cup + 2 tbs sugar
2 large eggs
1½ tsp vanilla extract
1½ cups grated carrot
1 cup toasted slivered almonds, divided
3 tbs honey
½ cup heavy cream, whipped
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Grease a 9-inch-square baking pan and set aside.
preheat the oven to 300 deg F. Into a large mixing bowl, sift the flour,
baking powder, cinnamon, and salt. Make a well in the center and add the
oil, sugar, eggs, and vanilla. Beat until very smooth. Stir in the carrots
and ¾ cup of the almonds. Pour the mixture into the prepared pan and bake
for 50 minutes. Cool and cut into squares. Combine the honey with the
remaining almonds. Serve the squares garnished with the honey topping and a
dollop of whipped cream.
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KOSHER DELIGHT MAGAZINE
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