Passover Carrot-Almond Cake

• 2 Tbsp. matzo meal
• 6 eggs, separated
• 2/3 c. + 1 Tbsp. sugar (granulated)
• 1/3 c. honey
• 1 Tbsp. lemon juice
• 2 c. finely grated carrots
• 1 1/2 c. finely ground almonds
• 1/2 c. Passover cake meal
• 1/8 tsp. salt
• 1 tsp. cinnamon

1. Preheat oven to 350u0b0.
2. Heavily oil tube pan.
3. Dust with matzo meal.
4. Beat egg yolks until thick.
5. Add sugar and beat until pale yellow and very creamy.
6. Beat in honey.
7. Mix in lemon juice.
8. Fold in carrots and almonds.
9. Mix cake meal, almonds and cinnamon. Combine into mixture.
10. Beat egg whites to peaks and fold into batter.
11. Pour into oiled and dusted 8 cup pan.
12. Bake 1 hour and 15 minutes or until brown and springy.
13. Place on rack and cool in pan.
14. Run knife around edges to loosen after cooled.
15. Invert onto serving plate.
16. Dust with remaining tablespoon sugar.

matzo meal, eggs, honey, lemon juice, carrots, ground almonds, passover cake meal, salt, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763587 (may not work)