INGREDIENTS

INSTRUCTIONS

For Streusel:  Position rack in center of oven and preheat to 350F.
Coat 9x9-inch  pan with 2-inch-high sides generously with margarine.
Mix 1/4 cup  margarine, sugar and spices in medium bowl. Gradually add
matzo meal  and mix until crumbly. Spread half of streusel on baking
sheet and  bake until golden and crisp, about 10 minutes. Cool and
break into  bits.  For Cake:  Combine first 4 ingredients in small
bowl. Using electric mixer, beat  egg whites in large bowl until soft
peaks form. Gradually add 1 cup  sugar and beat until stiff but not
dry.  Using same beaters, beat egg yolks and remaining 1/3 cup sugar in
another bowl until mixture is thick and slowly dissolving ribbon  forms
when beaters are lifted. At low speed, beat in nondairy  creamer, then
margarine, lemon peel and lemon juice. Add dry  ingredients and stir
until well blended. Fold in egg whites in 2  additions.  Pour half of
batter into prepared pan. Sprinkle baked streusel over.  Sprinkle with
half of raisins. Spread remaining cake batter over.  Sprinkle with
unbaked streusel and remaining raisins. Bake until  tester inserted
into center of cake comes out dry, about 40 minutes.  Cool cake in pan
on rack. Cover with foil and let stand 1 hour to  soften topping. (Can
be prepared 2 days ahead. Keep covered and store  at room temperature.)
Cut into squares and serve.  Serves 12.  Bon Appetit April 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3131
Calories From Fat: 1018
Total Fat: 115g
Cholesterol: 1020.8mg
Sodium: 1531.4mg
Potassium: 1420.2mg
Carbohydrates: 517.5g
Fiber: 17.3g
Sugar: 467.4g
Protein: 37.8g