| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Israeli |
Cakes |
4 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 1 1/2 |
c |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Orange juice |
| 1 |
tb |
Orange rind |
| 1/4 |
c |
Red passover wine |
| 1 1/4 |
c |
Matzoh cake meal |
| 2 |
tb |
Potato starch |
| 1/2 |
ts |
Cinnamon |
| 1/3 |
c |
Almonds; very finely chopped |
INSTRUCTIONS
Separate eggs into large mixing bowls. Gradually beat 1 1/4 cups sugar and
salt into yolk mixture until very thick and light in color. Add orange
juice, rind, and wine; beat at high speed until thick and light, about 3
minutes.
Sift together meal, potato starch, and cinnamon; gradually fold into orange
mixture until smoothly blended. Beat egg whites at highest speed until
whites stand in peaks but are not dry. Beating continuously, make meringue
by beating remaining 1/4 cup sugar into whites, a tablespoon at a time.
Fold meringue lightly into mixture. Fold nuts into batter gently.
Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
Bake at 325 degrees for 60 to 65 minutes or until cake springs back when
touched lightly. Invert pan on funnel or suspend over cooling rack. Allow
to hang 45 minutes.
While slightly warm, remove by running sharp thin-bladed knife around side
of pan with one long steady stroke.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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