9 eggs, separated
1 1⁄4 cups granulated sugar
1⁄4 cup lemon juice
grated zest of 1 lemon
1⁄2 cup sifted kosher-for-Passover potato starch
1⁄2 cup matzah cake meal
1⁄2 cup finely ground almonds
1⁄4 tsp. salt
Beat egg yolks and sugar in large bowl until light in color. Blend in juice and zest. Combine potato starch, cake meal, almonds and salt; add to egg yolk mixture, blending thoroughly.
Beat egg whites in separate bowl until stiff enough to hold peaks. Fold one-fourth of the whites into egg yolk mixture to loosen batter. Gently but thoroughly fold in remaining whites.
Turn batter into ungreased 10-inch tube pan. Bake in a preheated 350-degree oven 45 minutes, or until cake springs back to the touch and tester inserted in center comes out dry. Remove cake from oven; immediately invert pan and let cake cool completely. Loosen sides and center of cake with sharp knife and unmold onto cake plate.
Serve cake plain or with strawberry-rhubarb compote.
(Louise Fiszer)

J. covers our community better than any other source and provides news you can't find elsewhere. Support local Jewish journalism and give to J. today. Your donation will help J. survive and thrive!

Support J.