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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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