Cake: Chocolate Honey-Walnut Sponge - pareve

Posted by : Karen Selwyn

1 cup walnuts 
7 eggs, separated 
1 1/4 cups sugar, divided 
1 tablespoon orange juice 
1 tablespoon water 
1/2 cup potato starch 
1/3 cup unsweetened cocoa powder 
1/4 cup matzo cake meal 
1/4 teaspoon salt 
1/4 cup honey 

Preheat oven to 300 degrees. 

Toast walnuts in flat pan in oven for 6 minutes; cool completely. 

Line bottom of ungreased 10-inch tube pan with parchment paper.

Coarsely chop walnuts. Sprinkle evenly in prepared pan. 

Beat egg yolks in large bowl until lemon-colored. Gradually beat in 1
cup sugar. Stir in orange juice and water. Combine potato starch, cocoa,
cake meal and salt; fold into yolk mixture (mixture will be stiff). 

Beat egg whites until foamy. Gradually add remaining sugar, beating
until stiff peaks form. Gradually fold egg whites into chocolate
mixture. Pour into prepared pan.

Bake 30 minutes. Without opening oven door, increase oven temperature to
325 degrees. Bake an additional 15  minutes or until top springs back
when touched lightly.

Remove from oven. Cool cake in pan on wire rack 10 minutes. Remove from
pan; invert so walnuts are on top. Carefully remove parchment paper.
Spread honey over top of cake. 

Source: "A honey of a Seder finale"
         [RALEIGH, NC] NEWS & OBSERVER (on-line edition), 3 25/99

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