Recipe - Festive Peach Passover Cake

1 cn (1 lb; 13 oz.) cling peach
slices
Three fourths cup Butter
1 cup Matzoh meal
2 tablespoon Granulated sugar
3 cup Powdered sugar
One half cup Egg yolks
2 teaspoon Lemon juice
1 One half cup Sour cream
2 teaspoon Lemon rind

Drain peaches well. Reserve a few slices and dice remainder. Melt One fourth cup
butter; mix with matzoh meal and sugar. Press remainder on bottom of a 8 x
1 One half inch layer pan with removable bottom or 8 inch springform pan. Bake
at 350 degrees for 15 minutes or until lightly brown, cool. Cream remaining
butter, add powdered sugar, beating until smooth and fluffy. Gradually beat
in egg yolks, 1 One half teaspoons lemon rind and lemon juice. Turn into pan
crust. Top with minced peaches. Lightly blend remaining lemon and rind with
sour cream and spread over peaches. Sprinkle with reserved matzoh meal
mixture, garnish with reserved peaches.
Posted to JEWISHFOOD digest by "Heardy VanOver" heardy@egyptian.net on
Apr 5, 1998