4 eggs, separated
1/2 cup + 1 tbsp. white sugar
Zest and juice of 1/2 lemon
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 cup almond meal/flour (or substitute hazelnut flour)
1 1/4 cups finely shredded carrots
1/2 cup + 1 tbsp. white sugar
Zest and juice of 1/2 lemon
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 cup almond meal/flour (or substitute hazelnut flour)
1 1/4 cups finely shredded carrots
Directions:
Preheat the oven to 350 F. Line a cookie sheet with parchment paper, then arrange the 8 English Muffin rings on top and coat them all with cooking spray. Or, prepare 4-inch custard dishes in the same way.
Separate 3 of the eggs, placing the egg whites and yolks in separate bowls. Add the last (whole) egg to the egg yolks. Using an electric mixer, beat them together. Add the 1/2 cup sugar and continue beating. Add the lemon juice and zest, cinnamon, pumpkin pie spice, salt, and vanilla. Finally, beat in the almond flour and carrots.
Now rinse off your mixing paddles, and then beat the 3 egg whites and 1 tbsp. sugar together until stiff peaks form (about 2 - 4 minutes). Gently fold the egg whites into the carrot-almond mixture. Spoon equal amounts gently into each of the English Muffin Rings or custard dishes.
Bake at 350 F for about 30 minutes, or just until set. The tops should be slightly browned and should spring back when you push on them lightly, and a toothpick inserted into the middle should come out clean. Remove from oven and let sit on the cookie sheet for about 5 minutes, then slide the parchment paper off of the hot tray and onto the counter to cool the rest of the way. Let cool for a full 45 minutes to an hour before serving.
Top with a light vanilla glaze or sprinkle with powdered sugar and cinnamon to serve. (Check to make sure that the ingredients you use for that are kosher if you want it to be a Passover dessert, though!) Keep these in the refrigerator until ready to serve.
Separate 3 of the eggs, placing the egg whites and yolks in separate bowls. Add the last (whole) egg to the egg yolks. Using an electric mixer, beat them together. Add the 1/2 cup sugar and continue beating. Add the lemon juice and zest, cinnamon, pumpkin pie spice, salt, and vanilla. Finally, beat in the almond flour and carrots.
Now rinse off your mixing paddles, and then beat the 3 egg whites and 1 tbsp. sugar together until stiff peaks form (about 2 - 4 minutes). Gently fold the egg whites into the carrot-almond mixture. Spoon equal amounts gently into each of the English Muffin Rings or custard dishes.
Bake at 350 F for about 30 minutes, or just until set. The tops should be slightly browned and should spring back when you push on them lightly, and a toothpick inserted into the middle should come out clean. Remove from oven and let sit on the cookie sheet for about 5 minutes, then slide the parchment paper off of the hot tray and onto the counter to cool the rest of the way. Let cool for a full 45 minutes to an hour before serving.
Top with a light vanilla glaze or sprinkle with powdered sugar and cinnamon to serve. (Check to make sure that the ingredients you use for that are kosher if you want it to be a Passover dessert, though!) Keep these in the refrigerator until ready to serve.
Simple Vanilla Glaze
2 tbsp. Tofutti Vegan Cream Cheese
1/4 - 1/2 cup powdered sugar
1 - 2 tsp. vanilla
Dash of cinnamon
Mix all ingredients together very well until there are no clumps. Drizzle or spread over the mini-cakes in a thin layer. Sprinkle some cinnamon over the top for a nice visual.
Makes 8 mini cakes (can easily be doubled according to recipe in link above)
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