matzo cake meal (for pan)
4 eggs separated, at room temperature
1/2 cup light brown sugar
1 1/2 cup carrot, finely grated
1 tsp. vanilla (optional)
1/4 tsp. salt
1/2 cup granulated sugar
1 cup toasted almonds, finely grated
3 tbsp. matzo cake meal
1/2 tsp. cinnamon

Preheat the oven to 350°F. Grease the bottom of an eight inch springform pan; dust with cake meal, shaking off the excess. Using an electric mixer, beat egg yolks and brown sugar in a large bowl until slowly dissolving ribbon forms when the beaters are lifted (5 minutes). Stir in the carrots and the vanilla. Using clean dry beaters, beat the egg whites with the salt until soft peaks form. Gradually add the granulated sugar and beat until the egg whites are stiff but not dry. Gently fold in the egg yolk mixture. Combine the almonds, 3 tablespoons of cake meal and the cinnamon. Fold gently into the egg mixture. Turn into prepared pan smoothing the top. Bake for about 1 hour until the tester comes out clean. Immediately run a knife around the edges.

Cool completely in the pan on a rack. Remove the springform pan and serve.

Yield: 12 servings