PASSOVER CARROT ALMOND CAKE

Steps:

• Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
• Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
• Stir in carrots and vanilla.
• Using clean, dry beaters, beat whites with salt until soft peaks form.
• Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
• Combine almonds, 3 tablespoons cake meal and cinnamon.
• Fold gently into egg mixture.
• Turn into prepared pan, smoothing top.
• Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
• Cool completely in pan onrack.
• Remove springform before serving.