With a limited variety of ingredients on Pesach, I was thrilled when I found this cake recipe. It proved to be as good and fluffy as the all yr round version ! A must have for nut cake lovers on Pesach.
9 eggs - seperated
1¼ cup sugar
½ lemon's juice
¾ cup potato starch
½ cup ground walnuts
1 Tbsp coffee
Beat egg whites until semi stiff. Slowly add half the sugar and continue to beat until stiff. Set aside.
Beat yolks, mixing well. Add potato starch & nuts, combine gently.
Bake in 10" metal tube pan for 1 hr on 350^. Cool upside down for 1 hr. (Note: this cake's texture is a bit less firm than the Passover choco-coffee I posted)