RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Orange-Nut Spongecake for Passover - pareve
10 eggs, separated 1 cup granulated sugar 1/4 cup honey 3/4 cup orange juice 1 tablespoon grated orange peel 1 cup finely ground almonds 1 cup matzo cake meal 1/4 cup potato starch 1 teaspoon salt Using a wooden spoon, wire whisk or electric mixer, beat egg yolks and sugar in a large bowl until light in color and texture. Beat in honey, orange juice and peel. Combine almonds, matzo cake meal, potato starch and salt; blend into yolk mixture. In large bowl, beat egg whites until stiff enough to hold peaks. Fold one-fourth of the whites into batter to lighten it. Gently fold in remaining whites until thoroughly blended. Pour batter into ungreased 10-inch tube pan. Bake in a preheated 350-degree oven for 45 minutes to 1 hour, or until wooden pick inserted near center of cake comes out clean. Remove from oven and immediately invert pan; let cool. Loosen sides and center of cake with sharp knife; turn out onto cake plate. Yield: 1 cake; serves 8 to 10. Source: "A Passover Seder With Israeli Flavor" Judy Zeidler ST LOUIS POST DISPATCH (on-line edition), 4/17/89
