wine and nut cake

Categories

Cakes

Jewish

Yield

4 Servings

1½ tsp cinnamon 9 eggs, separated 1 ½ cup sugar 1 cup matzo meal ⅓ cup wine 1 cup chopped nuts

Beat egg yolks with sugar. Mix sifted cake meal and cinnamon and add alternately with wine to the beaten egg yolks. Beat egg whites until stiff and fold into mixture. Bake 1 hour at 350 F in ungreased tube pan. Invert pan to cool.