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Passover Hazelnut Sponge Cake

Source: Cucina Ebraica - Flavors of the Italian Jewish Kitchen
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Serves 10
Here is another flourless nut cake for Passover. This one is fragrant with sweet toasted hazelnuts. San Francisco Bay Area resident Nelda Cassuto's Passover nut recipe was given to me by Ester Prigioni, the wife of the Italian consul in San Francisco. Cassuto's version uses 2 cups walnuts, 1/2 cup almonds, 8 eggs, 1 1/2 cups sugar, 2 tablespoons rum or maraschino liqueur, and 2 tablespoons orange or cherry marmalade.
10 large eggs, separated
1 cup sugar
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
1 1/2 cups finely ground toasted and peeled hazelnuts
6 tablespoons matzo cake meal, sifted
2 tablespoons potato starch
Pinch of Salt
1 teaspoon vanilla extract
In a bowl, combine the egg yolks, 1/2 cup of the sugar, and both the zests and juices. Beat with an electric mixer until the mixture is thick and pale and holds a 3-second slowly dissolving ribbon when the beaters are lifted.

In a second bowl using clean, dry beaters, beat the egg whites until foamy. Gradually beat in the remaining 1/2 cup sugar, and continue to beat until stiff peaks form. Gently fold the whites into the egg mixture, then fold in the hazelnuts, the matzoh meal, potato starch, salt, and vanilla. Pour the batter into a ungreased 10-inch tube pan and smooth the top.

Place the pan in a cold oven. Turn on the oven to 325 degrees F and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Invert the cake still in the pan onto a wire rack. Let cool completely, then lift off the pan and transfer the cake to a serving platter.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Flourless Cakes
 Passover Sweets
 Classic Confection: Sponge Cakes
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 296
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 32g
Sodium: 79mg
% Cal. from Fat: 49%
Cholesterol: 212mg
Protein: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: r Reviewed: 12/29/2013
hazelnt sponge cake
I have a similar recipe that tastes much better. It uses the nuts as flour (it just happens to be gluten free). The same process is used to make it, but I tried this one and wouldn't waste time or money on this recipe.
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