“baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!”
1hr 15mins

Ingredients Nutrition

  • 10 eggs, separated
  • 1 cup sugar
  • 2 tablespoons matzo cake meal
  • 1 tablespoon plum brandy (slivovitz)
  • 12 lb walnuts, finely ground (scant 1.5 cups)


  1. Preheat the oven to 350degF.
  2. Lightly grease a 9 inch springform pan.
  3. Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
  4. With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
  5. Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
  6. Cool the cake on a rack. As it cools, it will deflate.
  7. Remove the sides of the pan.
  8. It is best served the day it's made.

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