Passover wine and nut cake

Yield: 1 Servings

Measure Ingredient
7 \N Eggs; separated
1 cup Sugar
¼ cup Sweet red Kosher wine
1 cup Nuts; finely chopped
½ cup Matzo cake meal
¼ teaspoon Salt

Beat egg yolks until thick; slowly beat in sugar and wine. Add dry ingredients. Fold in by hand, stiffly beaten egg whites. Pour batter into ungreased 10 inch tube pan. Bake 1 hour at 325 degrees. Cool inverted upside down in pan.

Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@...> on Apr 5, 1998

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