April 14, 2014
Sephardic Passover Walnut Cake
1 cup of matza cake meal
1 cup ground walnuts
2 tbsp of Passover baking powder
1 tbsp cinnamon
5 eggs, separated
1 cup sugar
1 tsp vanilla extract
⅔ cup vegetable oil
1 cup kosher sweet wine
Preheat the oven at 350F. Generously coat a Bundt pan with cooking spray.
In a medium bowl, mix cake meal, ground walnuts, baking powder and cinnamon. Set a side.
Beat egg whites on high speed until stiff peaks form.
In a large bowl, beat egg yolks, sugar and vanilla at medium speed, until creamy pale yellow, 3-5 minutes.
Slowly pour oil. Beat for another minute until well incorporated.
Reduce speed and add wine. Beat until well combined.
Add flour mixture and beat at low speed for another minute.
Using a spatula, carefully fold egg whites into cake batter. Pour into prepared pan and bake at 350F for 45-50 minutes.
Let the cake cool for about 30 minutes.
Run a butter knife around the sides. Place a serving plate on top of the pan, flip it over shaking it slightly. Remove the pan. When the cake has completely cooled, sprinkle some powdered sugar on top.
Recipe from May I have that recipe