About the Recipe
This is the easiest latke recipe you’ll ever make!
Forget about frying your latkes this year, try baking them. Less mess and clean up! These are so delicious and so super simple to make!
Potato latkes are meant to symbolize the miracle of Hanukkah. When the Second Temple of Jerusalem was destroyed the oil from the menorah stayed aflame for 8 days even though there was only enough oil for one day.
1 1⁄2 cups toasted almonds, unsalted
4 tbsp. coconut sugar
1 1⁄2 tsp. baking powder
1⁄8 tsp. salt
1 tsp. cinnamon
1⁄2 tsp. nutmeg
2 tsp. lemon zest, grated
1⁄3 cup sugar
1 tsp. vanilla extract
2 cups grated carrots
Heat the oven to 350°F
Grease a 9-inch cake pan and line it with parchment paper.
Place the almonds and sugar into a food processor and blend until finely ground. Add the baking powder, salt, cinnamon, nutmeg, and lemon zest, and mix again.
Whisk the eggs until thick. Add the sugar, and continue to beat until the mixture is thick. Add in the vanilla extract, almond mixture, and carrots. Beat gently until combined.
Transfer the cake batter to the pan and bake for onehour until firm to the touch and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool it on a rack for 10 minutes before removing it from the pan andallowing the cake to cool completely.
For easier portion control, pour batter into muffin tins. Cooking time will vary
Storage: Once cooled, place the cake in an airtight container. Will keep in the fridge for up to 5 days.