Recipe - Passover Nut Cake

12 Eggs; separated
1 cup Cake meal
One fourth cup Potato starch
2 cup Sugar
One half cup Lemon; (grated, rind &
juice)
1 cup Ground nuts

Source: Passover Cookbook Frances R.AvRutick)

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.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 20, 1998