Passover Nut Cake
- 12 eggs separated
- 1 cup cake meal
- 1/4 cup potato starch
- 2 cups sugar
- 1/2 cup lemon (grated rind and juice)
- 1 cup ground nuts
Beat whites until thick, gradually adding all the sugar until very stiff. Put the whole yolks into the whites and beat again. By hand, add nuts, lemon juice and rind.
Sift together cake meal and starch. Add by spoonfuls to mix, folding in slowly and carefully. Turn into 10 inch ungreased tube pan.
Bake 325 for 1 hour. Toothpick should come out dry.
Place on wet towel for a few minutes, then invert pan on a rack and let cool 1 hour.