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Description
This recipe was featured in a March 28 Fresno Bee story on the food of the Jewish holiday of Passover.
Ingredients
- 9 eggs, separated
- 1c sugar
- 1c ground almonds or walnuts
- 1⁄2c chopped almonds or walnuts
- 1T potato starch
- 3T sifted matzo cake meal, plus more to flour the cake pan
- 1T powdered instant coffee
- 4oz bittersweet chocolate, coarsely grated
- grated zest of 1 large orange
Instructions
Preheat the oven to 350 degrees. Grease a 9- or 10-inch tube pan with pareve shortening (see note) or oil, and dust with cake meal.
Whip the egg whites until foamy. Slowly add 1/2 cup sugar while beating until stiff but not dry. Set aside.
Beat the egg yolks with the remaining 1/2 cup sugar. Fold the yolks into the whites. Gently fold the remaining ingredients into the egg mixture. Pour the batter into the tube pan.
Bake for 45 minutes. Cool slightly, then run a knife around the cake. Flip out onto a plate, and serve.
Notes
Note: Jewish dietary law prohibits cooking or eating meat and milk together. Neutral or pareve foods, such as fish, eggs and vegetables (and the pareve shortening above) may be used with either milk or meat.
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