Yield: 20 Servings
|3½ cup||Walnuts; finely ground|
|¼ cup||Matzoh meal|
|1 teaspoon||Ground cinnamon|
|6 larges||Eggs; separated|
|¼ cup||Orange juice|
|2 teaspoons||Grated orange peel|
|3 tablespoons||Orange juice|
|20 \N||Walnut halves; more or less|
|\N \N||Confectioner's sugar|
1. Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan; set aside.
Combine ground walnuts, matzah and cinnamon; set aside. In electric mixer, at high speed, beat egg yolks with 1 cup sugar for 5 minutes, until thick and lemon-colored. Beat in the ¼ cup orange juice and peel; fold into walnut mixture.
2. In large bowl, with clean beaters, at high speed, beat egg whites to stiff peaks. Fold into walnut mixture until no white streaks remain. Pour into prepared pan. Bake 35 minutes, or until cake tests done. Cool cake in pan for 15 minutes.
3. Meanwhile, make Honey Syrup: In small saucepan, heat honey with ¼ cup water, the juice and sugar until boiling. Simmer 10 minutes.
4. Cut cake almost all the way through into 2-inch diamond-shaped pieces.
Place a walnut half in center of each piece. Slowly pour syrup over cake.
Let stand 30 minutes, or until syrup is absorbed. Sprinkle with confectioner's sugar. Serve warm or at room temperature. Makes about 20 servings.
MCCALL'S, MARCH 1989
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .