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Passover Hazelnut Sponge Cake
- Active Time 20m
- Total Time 1h 5m
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, divided
- 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, 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.
nutrition information per serving
296 calories; 16g total fat; 212mg cholesterol; 79mg sodium; 32g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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