INGREDIENTS

INSTRUCTIONS

STREUSEL
CAKE
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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