Ingredients
4 large eggs, separated
3 cups carrots, peeled and grated (about 7 medium size carrots)
1/3 cup almonds, ground
6 Tablespoons matzo meal
4 1/2 Tablespoons flour
pinch salt
4 Tablespoons lemon juice
2 Tablespoons orange juice
1 Tablespoon grated lemon peel
2 Tablespoons red wine
4 Tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°. Grease a 9×13 baking dish.
Beat egg yolks together until light, about 2 minutes. Mix in grated carrots, almonds, matzo meal, flour and salt until well combined. Add citrus juices, lemon peel and wine. Stir thoroughly.
Beat egg whites with 2 tablespoons honey until stiff. Add remaining honey and beat at high speed until peaks form. Fold 1/3 of egg whites into carrot mixture. When combined, gently gold in remaining egg whites.
Spread mixture evenly in baking dish. Bake for 35-40 minutes until golden brown.
Serves: 6-8
Beat egg yolks together until light, about 2 minutes. Mix in grated carrots, almonds, matzo meal, flour and salt until well combined. Add citrus juices, lemon peel and wine. Stir thoroughly.
Beat egg whites with 2 tablespoons honey until stiff. Add remaining honey and beat at high speed until peaks form. Fold 1/3 of egg whites into carrot mixture. When combined, gently gold in remaining egg whites.
Spread mixture evenly in baking dish. Bake for 35-40 minutes until golden brown.
Serves: 6-8
