Carrot-Almond Cake For Passover

• Cooking oil
• 2 tablespoons matzoh meal
• 6 eggs, separated
• 23 cup plus 1 tablespoon sugar
• 13 cup honey
• 1 tablespoon lemon juice
• 2 cups finely grated carrots
• 1 1/2 cups finely ground almonds
• 1/2 cup Passover cake meal
• Pinch of salt
• 1 teaspoon cinnamon

1. Preheat oven to 350.
2. Heavily oil an eight-cup tube pan or bundt pan.
3. Dust with matzoh meal.
4. Beat egg yolks until thick.
5. Add two-thirds cup sugar and continue beating until pale yellow and very creamy.
6. Beat in the honey.
7. Stir in the lemon juice.
8. Fold in the carrots and almonds.
9. Mix cake meal with salt and cinnamon and mix into batter until just combined.
10. Beat egg whites until they hold peaks but are not dry.
11. Gently fold beaten egg whites into the batter.
12. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
13. Place on a rack and allow to cool completely in the pan.
14. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate.
15. Dust with a tablespoon of granulated sugar before serving.

cooking oil, meal, eggs, sugar, honey, lemon juice, carrots, ground almonds, passover cake meal, salt, cinnamon

Taken from cooking.nytimes.com/recipes/2841 (may not work)