Passover Nut Cake Recipe
My longing for passover nut cake strengthened during high school days. You can serve passover nut cake as a yummy dessert. A good way to use up nuts is to make some amazing passover nut cake. A family favorite that is feasted upon every weekend, this passover nut cake recipe should not be missed!
Ingredients
5 eggs, separated
3/4 cup sugar
2 tablespoons vegetable oil
5 tablespoons matzo meal
2 tablespoons grated lemon rind
1 cup walnuts, finely chopped
Lemon-Wine Sauce
Directions
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.
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.
