Prep Time: 30 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
- 6 eggs
- 6 tablespoon sugar
- 6 tablespoons matzo cake meal
- 2/3 cup finely chopped nuts
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- Powdered sugar*, whipped topping and/or fresh or frozen berries
Preparation:
Separate eggs and beat egg yolks until thick and lemon-colored. Beat in sugar and continue beating until thick and creamy. Gradually stir in matzo cake meal. Stir in lemon juice and nuts. Beat egg whites with salt until stiff but not dry and fold them into the cake batter. Pour mixture into an ungreased tube pan (9X3") or 9" spring form pan, lined with wax paper. Bake in preheated slow oven (300 degrees) for 45 minutes; increase heat to 325 for 15 minutes, or until top of cake springs back when lightly touched. Remove from oven and invert tube pan. Cool thoroughly, and then cut out of pan. If using a spring form pan, cool right side up and then remove the ring. Sprinkle with powdered sugar or top with whipped topping and/or fresh or frozen berried that have been liquefied in a food processor or blender. The frozen berries are delicious if processed while frozen, then kept very cold until ready to serve. Makes one 9-inch cake.*Use this recipe for Passover Confectioners' Sugar to avoid the cornstarch normally found in powdered sugar.
