- Big Bang a big question for most Americans: Poll
- Jimmy Carter’s grandson: People have right to sport Confederate battle flag license plate
- Supreme Court declines to hear challenge to N.J. gun law
- Sharyl Attkisson: Media Matters ‘clearly targeted me’
- Sherpas consider boycott after Everest avalanche
- Democrat Rep. Stephen Lynch on Obamacare: ‘We will lose seats’ this November
- Syria to hold presidential election on June 3
- People will be safe at 118th Boston Marathon, Mayor Marty Walsh says
- Boy Scout, 12, killed by rolling tree during troop outing at Washington park
- South Korean president: Ferry crew actions ‘murderous’
Flourless torte a Seder treat
The Seder, a celebration held during the first two nights of Passover, is a meal built around symbolic foods used to tell the story of the exodus of the Jews from enslavement under the ancient Pharaohs in Egypt.
A Seder plate composed of these foods is placed on the table and is used to prescribe the order of the ceremony and the courses that go with it.
This ritualized meal, along with the best-known dietary restriction of Passover, the prohibition of leavened foods, could make the holiday seem rigid and dull. Yet, for most Jewish families, it is perhaps the most joyously anticipated event of the year. It not only brings large gatherings of family and friends but also is a celebration built around many delicious foods.
Surprisingly, besides the central Seder plate and absence of leavened breads and other grains, there are few rules about what the menu should be. Given the timing of the holiday, why not make the meal a celebration of spring foods?
The Seder also has inspired many creative approaches to baking. This flourless dessert from Joan Nathan’s “Quiches, Kugels and Couscous,” has a beautiful pale orange color and is perfect for Passover. Traditionally, it would not be served with a topping (especially at a Seder) but could be sprinkled lightly with some chopped hazelnuts for garnish.
Passover carrot torte
7 large eggs
1 cup plus 2 tablespoons sugar, divided
½ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
Grated zest and juice of 1 lemon
5 large carrots, peeled and grated, about 2½ cups
1½ cups finely ground hazelnuts or almonds
Heat the oven to 350 degrees. Coat a 10-inch springform pan with cooking spray.
Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and lemon zest and juice. Mix in the carrots and hazelnuts or almonds.
In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter.
Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding.
TWT Video Picks
Women losing coverage under Obamacare, too
- Tactical advantage: Russian military shows off impressive new gear
- Former Ranger breaks silence on Pat Tillman death: I may have killed him
- Twitter blocks accounts critical of Turkish government
- Scalia to students on high taxes: At a certain point, 'perhaps you should revolt'
- Special Forces' suicide rates hit record levels casualties of 'hard combat'
- USAID documents cite Hillary Clinton in chaos of Afghan aid
- CURL: Shelly O first lady Michelle Obama comes in last
- Feds approve powdered alcohol; 'Palcohol' available later this year
- Building a D.C. memorial for an endless war bumps into regulations
- America is an oligarchy, not a democracy or republic, university study finds
Top 10 handguns in the U.S.