NUT KUCHEN (Light Nut Cake)
6 eggs, separated
1 tablespoon lemon juice
6 tablespoons sugar
½ cup finely chopped nuts (almonds or walnuts)
6 tablespoons matzo cake flour
Pinch of salt
Cream egg yolks with sugar till light lemon colored. Add matzo
cake flour gradually by stirring till smooth after each addition.
Stir in lemon juice and nuts. Beat egg whites and salt, stiff
but not dry, and told in lightly. Bake in ungreased tube cake
pan or a spring form 45 minutes at 300° F. then increase heat
to 325° F. for 15 minutes or until set and lightly browned
on top. Remove from oven and invert to cool over a cake rack.
Serves 8 to 10.
Variation: Line muffin pans with paper baking cups and fill 2/3
full. Bake 30 to 35 minutes at 300° F. then increase heat
to 300-325 for 5 minutes or till lightly browned on top and firm
to the touch. Frost (see Banana Cake recipe) and add chopped or
silvered almonds as soon as cold. Makes 18
from JEWISH COOKERY
Click here to return to the Passover list