Fluffy Walnut Cake
Fluffy Walnut Cake
| 3/4 cup | 177ml | Matzo meal |
| 3/4 cup | 177ml | Potato starch |
| 1/2 teaspoon | 2.5ml | Salt |
| 6 | Egg yolks | |
| 1 3/4 cups | 346g / 12oz | Sugar |
| 1 cup | 237ml | Orange juice |
| 1 1/2 cups | 355ml | Ground walnuts |
| 1 tablespoon | 15ml | Grated lemon rind |
| 6 | Egg whites - stiffly beaten |
Mix the matzo meal, potato starch and salt together.
Beat the egg yolks until thick; gradually add the sugar, beating until lemon colored. Add the matzo-meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the egg whites. Turn into a 9-inch tube pan.
Bake in a 325 degree oven 1 hour or until browned and the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6 to 8.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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