Selma Frishling’s Passover Nut Cake

Recipe by: Molly O'Neill | from New York Cookbook

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by: Joseph DeLeo

When Selma Frishling, a retired school teacher, was growing up, Passover cake came around once a year, and Selma was ready. “My mother was very patient. I did whatever she’d let me do when she made this cake,” Frishling recalls. “We always ate it plain, without filling or frosting, accompanied by a cup of tea.”

Yield: Serves 8 to 10

INGREDIENTS

12 large eggs, separated
1 1/3 cups sugar
Juice and grated zest of 3 lemons
¾ cup matzoh meal
4 cups ground walnuts (about 1 pound shelled nuts)
1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F. Butter a 13 × 9-inch cake pan.

2. In a nonreactive large mixing bowl, beat the egg yolks until frothy. Add the sugar, lemon juice, and lemon zest and continue beating until thick and fluffy.

3. In a separate bowl, beat the egg whites until stiff but not dry. Using a rubber spatula, fold the egg whites into the egg yolk mixture. Combine the matzoh meal, ground walnuts, and cinnamon. Fold them into the mixture.

4. Pour the batter into the prepared pan. Bake until the top is golden and firm, 50 to 60 minutes.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

Calories 438kcal (22%)

Calcium 88mg (9%)

Vitamin C 25mg (42%)

Vitamin A 85mcg RAE (3%)

Potassium 280mg

Magnesium 64mg

Protein 14g

Sugar 28g