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Print this Recipe    Passover 05

Passover Cake

9 eggs
1-3/4 cups sugar
juice and grated rind of one lemon
1/2 cup potato starch
1/2 cup matzo cake flour

Preheat oven to 350 degrees, a moderate oven.

Separate 7 eggs. Beat whites until stiff but not dry. Add two
whole eggs to the yolks and start beating. Gradually add sugar,
lemon juice and rind while continuing to beat. Add potato starch
and matzo cake flour.

Carefully but throughly fold in beaten whites. Bake in an ungreased
10-inch tube pan for 40-50 minutes. Invert pan until cool. Remove
from pan.


Variations:

Add cut dried fruit such as apricots, prunes, and raisins

Add chopped nuts

Use orange juice concentrate instead of lemon juice and orange rind
instead of lemon rind [especially good with nuts]

Use apricot nectar instead of lemon juice and use chopped dried
apricots

Use nuts and dried fruit

Use only 1/3 cup potato starch and 1/3 cup matzo cake meal. Add
1/3 cup cocoa powder. Use up to 3 Tablespoons of Sabra liquer to
substitute for lemon juice [yes you can get it kosher for Passover]

Do chocolate substitution and add chocolate chips.

Do chocolate substitution and add nuts

If you use nuts, fruit or chocolate chips, use some of the matzo
cake flour to lightly coat. Fold in with egg whites and they will
not sink as badly to the bottom.

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