Passover Nut Cake
12 eggs, separated 1 cup cake meal 1/4 cup potato starch 2 cups
sugar 1/2 cup lemon (grated, rind & juice) 1 cup ground nuts
Beat whites in large bowl of electric mixer until thick, gradually
adding all the sugar until very stiff. Put the whole yolks into
the whites and beat again. By hand add nuts, lemon juice and
rind. Sift together cake meal and starch. Add by spoonfuls to
mix, folding in slowly and carefully. Turn into 10 inch ungreased
tube pan. Bake in a 325~ oven for about 1 hour. Test with toothpick.
It should come out dry. Remove from oven. Place on a wet towel
for a few minutes, then invert pan on a rack
and let cool 1 hour.
Penina W. Freedenberg, Rockville, MD
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