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Hazel Nut Almond Cake with Raspberry Coulis

  • 1 cup hazel nuts
  • 2/3 cup whole unblanched almonds
  • 1/4 cup matzo meal
  • 1 cup superfine sugar
  • 4 large eggs, separated
  • 1 1/2 tspn. grated lemon rind
  • 6 cups fresh raspberry or 2 12 oz packages, frozen unsweetened raspberries
  • 3/4 cup sugar
Preheat oven to 350 degrees. Toast hazel nuts in baking dish for 8 minutes. Rub with paper towels to remove skins and cool completely. Grease 9 inch springform pan with margarine and coat with matzo meal. Grind hazel nuts, almonds and matzo meal and 1/4 cup sugar. Beat egg yolks with 1/2 cup sugar at high on electric mixer. Beat in lemon rids until blended and light and fluffy. Set aside.

Beat egg whites with 1/2 cup superfine sugar and pinch of salt in electric mixer on high until stiff peaks form. Approx. 2 min. Alternatively fold egg whites and nut mixture into yolk mixture in three batches. transfer to baking dish and bake for 35 minutes. When cool enough to handle loosen from pan and turn out onto cooling rack.

Puree frozen/fresh berries and sugar in food processor. Heat until smooth throughout and strain through fine sieve. Garnish cake with fresh raspberries and drizzle with coulis.

Patty Arnold, Sherman Oaks, CA

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