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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe came from a Golden Blossom Honey newsletter. My apologies to the reviewer, I have corrected the recipe. Ingredients:
4 large eggs, separated |
3 cups carrots, peeled & grated (about 7 medium sized) |
1/3 cup almonds, ground |
1/2 cup matzo meal, plus |
2 tablespoons matzo meal |
4 1/2 tablespoons flour |
1 pinch salt |
4 tablespoons lemon juice |
2 tablespoons orange juice |
1 tablespoon grated lemon zest |
2 tablespoons red wine |
4 tablespoons honey |
Directions:
1. Preheat oven to 350.
2. Spray a baking dish with non-stick spray.
3. Beat yolks together until light, about 2 minutes.
4. Mix in grated carrots, almonds, matzo meal, flour& salt until well-combined.
5. Add citrus juices, lemon peel and wine.
6. Stir thoroughly.
7. Beat egg whites with 2 tablespoons honey until stiff.
8. Add remaining honey and beat at high speed until peaks form.
9. Fold 1/3 of egg whites into carrot mixture.
10. When combined, gently fold in remaining egg whites.
11. Spread mixture evenly in baking dish.
12. Bake for 35 to 40 minutes until golden brown.
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