Chocolate Nut Passover Cake (Pareve)
Source of Recipe
"Passover Cookery in the Kitchen" by Joan Kekst
9 eggs -- separated room
-- temperature
1 1/2 cups sugar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon orange zest -- freshly grated
1/3 cup potato starch
1/3 cup matzo cake meal
1/3 cup unsweetened cocoa
1/2 teaspoon salt
1/2 cup walnuts or pecans -- finely ground
1 tablespoon cocoa powder
Preheat oven to 325 degrees F. Set out a perfectly clean ungreased two piece 10-inch tube pan.
In large bowl of an electric mixer, beat yolks until thick and pale, gradually add 1 cup sugar. Beat until mixture is thick and pale. Add orange and lemon juices and orange zest. Sift dry ingredients together. Gradually add to yolk mixture, beat just until combined.
In another clean bowl, with clean beaters, beat the whites at medium low speed until frothy, add salt, beat until softly peaked. Increase speed to medium high, add remaining sugar a spoonful at a time. Beat until whites are stiff but not dry. Fold whites into chocolate mixture in three additions. Gently fold in walnuts or pecans.
Pour batter into pan and bake for 55 to 60 minutes until a cake tester comes out clean. Invert pan above counter to cool thoroughly. Run a thin sharp knife around edges of post and pan to remove. Sift with cocoa powder.
Serves 12
Source: "Passover Cookery in the Kitchen" by Joan Kekst
Categories: Cakes, Jewish, Passover
Recipe typed for you by Judi Mae Phelps.
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