Yield: 6 servings
Measure | Ingredient |
---|---|
¾ cup | Matzo meal |
¾ cup | Potato starch |
½ teaspoon | Salt |
6 \N | Egg yolks |
1¾ cup | Sugar |
1 cup | Orange juice |
1½ cup | Ground walnuts |
1 tablespoon | Grated lemon rind |
6 \N | Egg whites -- stiffly |
\N \N | Beaten |
Mix the matzo meal, potato starch and salt together. Beat the egg yolks until thick; gradually add the sugar, beating until lemon colored. Add the matzo-meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6 to 8.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-29-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish