Cake: Orange-Nut Spongecake for Passover - pareve

Posted by : Karen Selwyn

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

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