1. Grease bottom of a 9x9x2-inch square baking pan; line with wax paper; grease paper.
2. Beat egg whites in large bowl of electric mixer at high speed until stiff.1
3. Beat egg yolks in small bowl of electric mixer at high speed until thick, and lemon-colored. Add sugar and' continue beating until thick and creamy, about 2 minutes. Stir in oil, matzo meal and lemon rind.
4. Fold egg yolk mixture into egg', whites with wire whip until well 1 blended; fold in nuts; pour into pan.
5. Bake in slow oven (325°) 40 minutes, or until cake tester inserted in center of cake comes out clean.
6. Cool in pan 10 minutes; loosen around edges with a knife; turn out onto wire rack; remove wax paper; cool completely. Sprinkle with 10X sugar; serve with lemon -wine sauce.