CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
3 |
|
Eggs; seperated |
1/3 |
c |
Oil |
1 3/4 |
c |
Sugar |
1/2 |
c |
Cake meal |
1/4 |
c |
Potato starch |
2 |
c |
Filberts (ground) |
2 |
tb |
Lemon juice |
2 |
tb |
Lemon rind; grated |
INSTRUCTIONS
Beat egg yolks with oil and 1/2 cup of the sugar. Mix cake meal and potato
starch, and add. Pat into a greased 8" baking dish. Beat egg whites until
stiff, gradually beating in remaining sugar with lemon juice and rind. Fold
in filberts. Spread over batter in pan. Bake at 350 degF until light brown.
Cool and cut into squares.
Posted to JEWISH-FOOD digest V97 #249 by "Grant G. Ames"
<ggames@worldnet.att.net> on Sep 15, 1997
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