Passover Nut Cake

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 10
    eggs, separated
  • 1
    cup sugar
  • 2
    tablespoons matzo cake meal
  • 1
    tablespoon plum brandy (slivovitz)
  • 12
    lb walnuts, finely ground (scant 1.5 cups)
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DIRECTIONS

  • Preheat the oven to 350degF.
  • Lightly grease a 9 inch springform pan.
  • Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
  • With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
  • Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
  • Cool the cake on a rack. As it cools, it will deflate.
  • Remove the sides of the pan.
  • It is best served the day it's made.
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