INGREDIENTS

INSTRUCTIONS

I have the recipe, in Rabbi Sternberg's "The Sephardic Kitchen." In fact, I
watched one of my friends make it, and we had it for the first seder. The
only complaint about it came from my ten year old daughter, who wanted to
know why we didn't have a Queen's cake instead.
Rabbi Sternberg never actually said you should grind the almonds, but I'm
sure you have to in order to get them to bind the ingredients together.
Frankly, that was the first of two of three errors I found in the cookbooks
I was using for Passover.
It's actually a Sephardic Sabbath cake, when made with bread crumbs instead
of matza meal. That's all I know about it. (And, I think you can get orange
flower water in Indian groceries.)
1. Preheat oven to 375 degrees. Butter, oil, or spray the sides and bottom
of a nine inch springform cake pan.
2. Beat eggs well in a large mixing bowl together with the sugar.
3. Add all the remaining ingredients and mix together thoroughly. Pour into
the prepared cake pan and bake on the middle shelf of the oven for one
hour. Cool the cake in the pan and then unmold. Posted to JEWISH-FOOD
digest V97 #132 by raifft@ix.netcom.com (Richard A. Ifft ) on Apr 25, 1997

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