Applesauce Loaf Cake
1/2 cup raw honey or pure maple syrup
1/3 cup unrefined corn germ oil
1/2 teaspoon sea salt
1 tablespoon cinnamon
1 cup nuts
1 egg
1 3/4 cups whole wheat flour
1/2 teaspoon ground cloves
1 cup raisins
1 cup thick applesauce
Beat honey, oil and egg together, sift flour and spices together. Add to wet ingredients, lightly stir in raisins, nuts and applesauce. Spoon into oiled 9x5" loaf pan. flake 40 minutes at 350 degrees.
Applesauce Loaf Cake
1/4 C honey or pure maple syrup
1/2 t ground cloves
1/3 C corn oil
1 3/4 C whole wheat flour
1 t cinnamon
1 egg
1 C raisins
1 C thick applesauce
1/2 t salt I C nuts (optional)
Beat honey, oil and egg together. Sift dry ingredients together and add spices. Lightly stir in raisins, nuts and applesauce. Spoon batter into oiled 9" x 5" loaf pan. Bake 40 minutes at 350° .
Apple Cake
1/2 C. butter or margarine, room temperature
1/2 C. sugar
3 eggs
1/2 tsp. vanilla extract
1 C. flour
1 lg. apple, pared, cored and cut into 1/4-inch thick wedges
1/4 C. sugar
1 tsp. cinnamon
1/4 C. coarsely chopped almonds
Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in greased 9-inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprinkle top with almonds.
Bake at 375° for 40 minutes or until a wooden toothpick inserted in middle of cake comes out clean. This cake is good served with vanilla ice cream or cinnamon flavored ice cream.
Almond Chocolate Candy
1 c almonds
½ c sugar
2 egg yolks
4 oz sweet chocolate
1 T water
Gind nuts. Grate chocolate and add ½ of chocolate to almonds, add egg yolks, water and sugar. Blend into firm paste. Shape into balls and roll in remaining grated chocolate. Place on cookie sheetin refrig for 5 hours. Yields aprox. 4 dozen.
Almond Shortbread (Wheat free)
1 cup butter
2 tsp. vanilla
1/4 cup honey or maple syrup
3 1/2 cup almond flour (or other)
2 1/2 cups broken toasted pecans
Toast whole pecans in oven at 275ºF. for 15 minutes, then chop or break. Beat butter, vanilla and honey. Add flour and stir in pecans. Make 3 logs and roll in wax paper. Freeze for 30 minutes then slice 1/4” thick slices. Bake at 325ºF. for 12 minutes. Cool on cookie sheet.
Makes about 3 dozen cookies.
Baklava
1 1/2 C. butter cut into 1/4 inch bits
1/2 C. vegetable oil
40 sheets filo pastry, each about 12x16 inches thoroughly defrosted if frozen
4 C. shelled walnuts pulverized in a blender or with a nut grinder
Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface. Remove the pan from the heat let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.
Preheat the oven to 350° and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of the 13x9-inch baking dish with about 1 tablespoon of the butter mixture. Fold a sheet of phyllo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom.
Brush the entire surface of the pastry lightly with butter and oil mixture, and lay another sheet of phyllo on top, oil mixture, and lay another sheet of phyllo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of walnuts.
Repeat the same procedure using 2 sheets of buttered phyllo and 3 tablespoons of the walnuts each time to make 19 layers in all. Spread the remaining sheets of phyllo on top and brush the baklava with all the remaining butter and oil mixture.
With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes or until the top is crisp and golden brown.
Syrup (Make while baklava is baking)
1/2 C. honey
1/2 lemon, cut in quarters
1/2 C. water
1 C. sugar
Boil together the honey, sugar, water and lemon until it thickens a bit, about 20 minutes. Remove the lemon and pour syrup over the baklava as soon as it is removed from the oven. Let stand and when it is cool, it is ready to serve. Cut the cooled baklava into diamond shaped serving pieces. Makes 1 13x9-inch pastry
Almond Torte
1 1/3 c whole almonds
8 eggs, whites and yolks separated
1 c sugar
2 tsp grated orange peel
1 tsp cinnamon
1/3 c orange juice
Pulse almonds and 2 T sugar in food processor until ground fine but not into butter. Beat egg whites until foamy. Gradually beat in 3 c sugar and beat until stiff peaks form. Set aside. Beat egg yolks with remaining 10 T of sugar until thick and pale. Beat juice, peel and cinnamon into yolk mixture, stir in almonds until well blended. Fold whites into nut mixture just until blended. Pour into ungreased 13x9x2” baking pan. Bake 40-50 min until tester inserted into cake comes out clean. Cool in pan on rack. Cake will puff up while baking but sink while cooling. Serves 12.
Banana Cake
7 eggs, separated
1 c sugar
¼ tsp salt
¾ c sifted potato starch
1 c walnuts, chopped
1 c bananas, mashed
Beat egg whites until stiff. Beat egg yolks with sugar and salt. Stir in bananas and potato starch. Add walnuts. Fold in egg whites. Bake in loaf pan 350 for 30 min.
Blintzes
2 eggs
1 tablespoon vegetable oil
1 cup milk 1 tablespoon honey
3/4 cup whole-wheat pastry flour
1/2 tablespoon butter
Mix together all ingredients, except butter, in a blender, food processor, or electric mixer. Cover, and refrigerate for 1 hour. Melt butter in a 7-inch skillet over medium heat. Add 2 to 3 tablespoons batter, and tip pan to distribute batter evenly. Cook until browned on bottom and slightly dry on top. Place on wax paper, cooked-side down. Continue to cook until all the batter is used, replenishing butter as needed. (Makes 8 to 10 blintzes)
Cake
3 sticks butter, softened
1 box powdered sugar
6 eggs, room temperature
4 c white flour
1 T lemon juice
1 tsp vanilla
Cream butter and sugar and beat until fluffy. Add eggs one at a time, beaten well. Sift flour and add gradually. Add flavorings. Bake in 10 inch greased floured tube pan at 325 degrees for 1 ½ hours. Cool 4 min, then invert on serving plate.
Carrot Cake
6 eggs, separated
10 T sugar
10 T raw carrot, grated
2 T matzo meal
Grated rind and juice of 1 lemon
Beat egg yolks with sugar. Add rind and juice of lemon and grated carrots. Mix in matzo meal and fold in stiff egg whites. Bake in greased pan 350 for 50 min.
Cheesecake Crust
1 C flour
1/4 C sugar
1 t lemon peel
1/2 C butter
1 slightly beaten yolk
1/4 t vanilla
Blend dry ingredients thoroughly. Cream butter, lemon peel, egg, and vanilla. Mix dry and creamed mix into dough. Pat dough on bottom of 9" pan. Bake at 400° about 6 minutes. Cool.
Chocolate Mousse Pie
Crust:
3 cups crumbled Pepperidge Farms Chocolate Laced Pirouettes
1/2 cup butter, melted
Combine crumbs and butter. Press on bottom and completely up the sides of a 10-inch spring-form pan. Refrigerate for 30 minutes.
Filling:
3/4 pound semisweet chocolate
2 eggs plus 4 egg yolks (save egg whites)
3 cups whipping cream
6 tablespoons confectioners’ sugar
4 reserved egg whites, room temperature
Soften chocolate in top of double boiler. Cool to lukewarm. Add whole eggs and mix well. Add yolks and mix thoroughly. Whip cream with confectioners’ sugar until soft peaks form. Beat egg whites until soft but not dry. Stir in a little of the cream and egg whites into chocolate mixture to lighten; fold in remaining cream and whites until completely mixed. Turn into crust and chill for at least six hours or preferably overnight.
Make top with additional whipped cream and shaved chocolate.
Chocolate Pie
2 squares baking chocolate
3/4 C. butter
1 C. plus 2 Tbsp. Sugar
3 eggs
1/8 tsp. salt
1/4 tsp. vanilla extract
Melt chocolate; let cool. Cream butter; add sugar and blend together well with electric mixer. Add eggs, one at a time, beating well after each addition. Add cooled melted chocolate and mix well. Add salt and vanilla and blend. Pour into cooled pie shell, such as the oatmeal pie crust. You may top with whipped cream if desired, but chill the chocolate filing first. It may be frozen: keep chill.
Chocolate Cake
9 oz bittersweet chocolate, chopped into small bits
1 c unsalted butter, cut into small pieces
scant 2 c sugar
2 T brandy or orange-flavored liqueur
1 T plain flour
Powdered sugar for dusting
Whipped cream or crème fraiche for serving
Preheat own to 350. Generously grease 9” springform pan. Line the base with non-stick baking paper and grease. Wrap the outside bottom and sides of the pan in foil to prevent water seeping through into the cake. Melt the chocolate, butter and sugar in a saucepan over low heat. Stirring until smooth. Remove from heat, cool and stir in the brandy or liqueur. Beat the eggs lightly in a large bowl. Beat in the flour, then slowly blend in the chocolate mixture. Pour into the prepared pan. Place the spring-form pan in a large roasting pan. Add enough boiling water to com up the side of the cake pan.
Bake for 25-30 min until the edge of cake is set but the center is still soft. Remove the cake pan from the roasting pan and remove the foil and cool on a wire rack.
The cake will sink in the center and become a classic slim shape, don’t worry if the surface cracks slightly.
Remove the side of the spring-form pan and turn cake out onto rack. Lift off the spring-form tin base and then carefully peel back the paper, so that the base of the cake is now the top.
Leave the cake on the rack until it is cold. Cut 6-8 strips of waxed paper in 1” wide pieces and place in crisscross over the cake. Dust the cake with powdered sugar, then carefully remove the paper strips.
Slide cake onto a serving plate. Cut and serve with dollop of whipped cream or crème fraiche. Serves 10.
Chocolate Nut Fudge
6 eggs, separated
2 c ground nuts
4 oz bitter sweet chocolate
14 T sugar
1 ½ c oil
Beat egg whites until stiff. Add 7 T sugar and beat while adding nuts. Place mixture in pan. Bake until light golden. Place small dish with chocolate in oven, melt. Mix yolks. Add the rest of sugar. Add oil, mix well. Continue blending while adding melted chocolate. Pour second mixture over first. Bake 374 for 10 min. Cool and refrigerate.
Coconut Custard Pie
4 eggs
2 c butter
2 c flour
2 c milk
2 c sugar
1 c coconut flakes
2 tsp vanilla
Blend all ingredients in blender. Pour into a 10” glass pie pan. Bake 350 for 1 hour or until center if firm. Flour will settle to form crust, coconut rises to become topping and center is an egg custard filling.
Coconut Macaroons
1 7oz pkg bakers flakes coconut
2 tablespoon flour
3 egg whites
1/3 cup sugar
1/8 tablespoon salt
1/2 tablespoon almond extract
Combine coconut, sugar, flour and salt. Stir in beaten egg whites and almond extract, mix well. Drop by teaspoon onto lightly greased baking sheet. If desired, top with halved candied cherries. Bake in 325 degree oven for 23 minutes or until delicately browned. Remove from sheet at once
Coconut Slices
2 c shifted white flour
1 c butter
2 c flaked coconut
½ c sugar
1 egg
Cut butter into the flour. Add sugar, coconut and slightly beaten egg and knead with hands just until dough holds together and the egg has all disappeared. Shape into a roll 2” in diameter, wrap in waxed paper and chill until firm enough to slice, about 1 hour. Set oven to 375. Cut chilled cookie dough into 1/8” slices, place on ungreased cookie sheet and bake 10-12 min. Immediately remove the cookies from the pan and place on flat surface to cool. Cookies can also be made without chilling by rolling small bits of dough in your hands and pressing flat on cookie sheet.
Country Bumpkins (unbaked)
1 c peanut butter
1 c honey
½ c brown sugar
4 ½ c puffed wheat
shredded coconut
Combine peanut butter, honey and brown sugar in sauce pan over medium heat. Add puffed wheat and mix well. Cool slightly. Roll into 1 inch balls then roll into shredded coconut. Store in refrigerator.
Cream Cheese Almond Squares
1/2 C soft butter
2 T sugar
2 T milk
1/2 t grated lemon rind
16 oz soft cream cheese
1 C sugar Toasted sliced almonds
1 T lemon rind
1 C chopped almonds, toasted
1 C sifted powdered sugar
1 T water
1 t cinnamon
1 egg, lightly beaten
Mix butter, sugar, milk and 1/2 teaspoon lemon rind, add flour and mix. Press into 9" pan and set aside. Mix cheese, sugar, egg and 1 teaspoon lemon rind, add chopped almonds and pour into pan. Bake 1 hour and 10 minutes at 300° . Mix sugar, water and cinnamon. Spread on hot dessert and let cool. Chill 3-4 hours, cut and garnish with almonds.
Crepes
1 cup flour
1 1/2 cup milk
Pinch of salt
3 eggs
1/2 cup vegetable oil
Sift flour, and salt. Add eggs and beat thoroughly till smooth. Add milk, beat well. Batter should be consistency of heavy cream. Put in refrigerator for at least two hours. Pour into pie pan. Dip heated skillet bottom into batter. Surface should be well covered but not runny.
Crepes
1 C. all-purpose flour
1 1/2 C. milk
2 eggs
2 Tbsp. sugar
1 Tbsp. cooking oil
1/8 tsp. salt
In a bowl combine all ingredients. Beat with rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat; spoon in about 2 tablespoons batter evenly. Return to heat; brown on one side only. To remove crepe, invert pan over paper toweling; remove crepe. Repeat the process, making 16 to 18 crepes, greasing skillet occasionally.
Egyptian Harose
1 lb dried raisins
1/4 C sugar or honey
8 oz pitted dates
1/4 C chopped walnuts/pecans
2 C water,
Place raisins and dates in bowl and cover them with water, let stand for one hour. Add sugar or honey and whirl mixture in blender. A few spoons full at a time or divide mixture in thirds and place in a food processor. Put in saucepan, bring to boil and simmer over low heat until fruits are cooked and water is absorbed, about 20 minutes. Remove from heat and add 1/2 tsp. Cinnamon with the nuts, let cool.. Makes four cups.
Fruit Tart
9-inch pie shell, baked
1 (15 1/2-oz.) can pineapple tidbits
8 oz. cream cheese, soft
1/2 c. apricot preserves
1 c. strawberries, halved
Drain pineapple, keeping juice. Beat 3 tablespoons of pineapple juice, cheese and 1/4 cup preserves until smooth and blended. Pour into shell. Arrange fruits on top. In a saucepan, mix remaining preserves and 1 teaspoon of pineapple juice. Heat on low until it starts to boil. Pour over fruit. Chill. Makes 8 servings.
Almond Brittle Bars
1 cup butter (no substitutes)
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/2 cups almond brittle chips
1 cup miniature semisweet chocolate chips
Melt butter and unsweetened chocolate together over low heat until melted; remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen
Frozen Dessert
Base:
1 c flour
½ c brown sugar
½ c nuts, chopped
½ c butter, melted
Combine well and spread in 9x13 pan. Bake 350 for 20 min. Stir occasionally. Take out ¼ of the crumbs. Press remaining crumbs firmly into pan.
Filling:
2 egg whites
1 c sugar
2 T lemon juice
2 c strawberries, fresh/frozen
1 c cream, whipped
Whip egg whites, sugar and lemon juice until soft peaks form. Fold in strawberries then fold in whipped cream. Pour mixture into cooled base.
Topping:
1 c cream, whipped
Spread on top of filling, t op with ¼ crumbs and cover. Freeze 6-8 hours or overnight.
Honey Cake
3 eggs, separated
¼ c honey
½ c potato starch
½ c cake meal
½ tsp ginger
½ c sugar
1/3 c crushed nuts
½ tsp cinnamon
¼ tsp salt
Mix honey, egg yolks and sugar well. Sift dry ingredients together. Fold in stiffly beaten egg whites and nuts. Bank in a loaf pan lined with paper. Bake 350 for 45 min.
Matzo Butter Crunch
6 (6 in.) unsalted matzo crackers
½ c. unsalted butter
1 c. packed brown sugar
½ c. semi-sweet chocolate chips, finely chopped
¼ c. butterscotch chips, finely chopped (optional)
¼ c. coconut flakes (optional)
Preheat oven to 375 degrees. Line a jelly roll pan w/foil. Arrange matzo in single layer in pan and bake 5 minutes. Reduce oven to 350 degrees and remove from oven. Combine butter and sugar in small saucepan, stirring constantly, then spread over matzo. Bake for 10 minutes, or until mixture bubbles. Sprinkle evenly w/chocolate chips, butterscotch chips and coconut. Cool slightly, then refrigerate for at least 30 minutes (to set the chips). Break into pieces and serve.
Nut Torte
1 lb almonds
12 eggs, separated
2 c sugar
1/5 c potato starch
1 tsp grated lemon peel
1 ½ tsp vanilla sugar
½ tsp salt
¼ tsp cinnamon
2 T lemon juice
Grind nuts finely, set aside. Beat egg yolks thoroughly. Add sugar gradually, beat until thick and lemon colored. Add rest of ingredients. Beat egg whites until stiff. Fold into other mixture, ¼ at time. Bake in 10” ungreased tube pan at 325 for 70 min.
Pastry - Fruit
2 sticks butter
8oz. cottage cheese
Pie filling or Fruit Jam
Cream butter and cottage cheese together. Add enough flour to make pie dough consistency. Knead, roll out, cut into circles. Fill with pie filling or jam (don’t fill too full because the filling will leak out). Fold in half and pinch edge with fork. Bake 375 for 20 min. Roll in confectionery sugar. Makes 3 – 3/12 dozens. Freeze well.
Pie Crust - Granola Crumb (8" or 9" pie)
2 C Granola
1/4 C melted butter
Crush cereal. Combine with butter and press into pie pan. Bake 5 minutes at 350. Cool before filling.
Pie Crust – Whole Wheat
3 C whole wheat flour, and/or spelt flour
1C shortening
egg
1 T cider vinegar
5 T water or more if needed.
In bowl, cream flour and butter until light, add egg, water, and vinegar. Mix until it forms a ball in the bowl, then roll out as desired. Makes approximately 4 pie crusts.
Pie Crust - Chocolate-Nut
3 ounces sweet chocolate
1 T margarine
1 1/4 cups whole blanched almonds, toasted + finely chopped
Grease for the pie plate. In a small saucepan, melt the chocolate and margarine over low heat. Add the finely chopped almonds; stir until well mixed. Refrigerate for 30 minutes. Spoon the chocolate mixture into a greased 9-inch pie plate. Using the back of a tablespoon, press the mixture firmly and evenly onto the bottom and sides of the pie plate. Refrigerate for 2 hours before filling. Spoon in the filling of your choice.
Pound Cake
1 C margarine or butter
4 eggs
1 C sugar
2 C flour
1 1/2 t vanilla
1/4 t salt
1/4 t ground nutmeg
Cream butter, gradually adding sugar until light and fluffy. Add vanilla, add eggs one at a time. Sift together flour, salt and nutmeg. Gradually add dry ingredients to egg mixture and beat until thoroughly blended. Turn butter into greased 9" x 5"x 3" loaf pan. Bake in a 325° oven for 60-65 minutes. Cool cake in pan. Makes 1 loaf
Raisin Cake
3 cups flour, unshifted
2 cups sugar
1 cup mayonnaise
1/3 cup milk
2 eggs
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
3 cups apples
1 cup raisins
1/2 cup walnut
In a large bowl at low speed mix all the ingredients, except for the fruit and nuts, for 2 mins. Then stir in apples, raisins, and nuts very thick. Grease and flour 2 9" pans. Bake at 350 for 45 mins. or until done. Cool in pans for 10 mins. then remove. Frost with whip cream or your favorite frosting.
Rum Cake
3 C sugar
3 C flour
1 C milk
1/2 t salt
1 t vanilla
5 eggs
1/2 C shortening
1 C butter
1 t coconut extract
2 t rum extract
Cream butter, shortening and sugar well. Add eggs one at a time, add milk and extracts. Sift flour and salt together and beat in a small portion at a time. Bake in tube pan for 1 hour 15 minutes. at 300° . Glaze: Melt 2 teaspoon butter, add 3 ounces of frozen orange juice concentrate and 1 cup confectioners sugar. Mix well and spread onto cooled cake.
Strudel (Stretched Dough)
3 C sifted flour 2 eggs
1/4 t salt 3 T salad oil
1/4 C lukewarm water Any fruit filling
Sift together flour and salt. Combine eggs, oil and water, then work them into the flour, mixing until the dough leaves the side of bowl. Knead the dough for about 10 minutes, or until smooth. Place a warm bowl over it and let it stand for about 20 minutes.
Cover a large working surface with a clean table cloth, sprinkle the cloth with flour and roll out dough as thin as possible. Now begin the stretching process. Flour knuckles of your hands, form hands into a fist and place them under the pastry. Carefully and gently, pull the dough toward you with the back of your hands. Stretch from all directions until dough is transparent. Cut away any thick edges. Brush with oil or melted shortening.
Place filling down the length of one side about 2" in from edge. Turn this 2" flap over the filing and lift the cloth to continue to roll the dough over and over from the edge.
Cut rolled strudel down the middle into 2 loaves. Place the loaves on a heavily greased baking pan, brush the tops with oil, and bake in a 400° oven for about 35 minutes or until they are crisp and brown. Cut into slices. Each strudel will yield about 20 slices.
Swiss Butterhorns
2 cup flour
1/3 cup butter
1 egg yolk
1/2 cup finely chopped nuts
1/2 cup sugar
1/4 tsp. salt
1/3 cup margarine
3/4 cup sour cream (dairy)
3/4 tsp. Cinnamon
Measure flour and salt into bowl. Cut in butter and margarine. Stir in egg yolk and sour cream; mix well. Shape dough into ball. Wrap in wax paper, and chill overnight. Divide dough into 3 parts.
On lightly floured board, roll each into a 12” circle, then cut in 12 wedges. Blend sugar, nuts and cinnamon. Sprinkle each wedge with sugar mixture; starting at the wide end, roll up. Place on greased baking sheet with point tucked underneath.
Bake at 375ºF for 20 to 25 minutes. Remove from oven. If desired frost as once with 1 cup powdered sugar 2 Tbsp. hot water 1/4 tsp. Vanilla (Blend together and frost).
Turnovers
1/4 t salt
1/2 C coconut
1-1/2 C whole-wheat flour
1/2 C raisins
1 T brown sugar
1/4 C pecans, chopped
1/2 C butter, softened
1/2 C powdered sugar
1/2 C apricot preserves
1/2 T vanilla
1/2 C sour cream
milk
Stir together flour, brown sugar and salt. Cut in butter to coarse crumbs. Add sour cream, mixing till ball forms. Divide into 10 portions. On lightly floured surface, roll each portion into a 4-1/2" circle. Combine preserves, coconut, raisins and nuts. Place 2 tablespoons filling on each circle. Fold one side of dough over filling and seal edges by pressing with tines of fork. Bake on ungreased baking sheet at 375� for 25 minutes. Cool slightly on rack. If desired, drizzle with powdered sugar, vanilla and milk.
Walnut Cake
1 lb shelled walnuts
6 large eggs, separated
1 tsp freshly grated orange peel
1 c sugar
3 T orange juice
3 T flour
Syrup: 1 c sugar, ½ c water 1 tsp lemon juice
Preheat oven to 350. Finely grind walnuts and 2 T sugar in two batches in food processor. Pulse on and off, be careful not to process into a butter. Beat egg whites until foamy. Gradually beat in 2 T sugar until stiff peaks form when beaters are lifted. Beat egg yolks with remaining sugar until thick and pale.
Beat in peel and orange juice. Fold in nuts and flour until well blended. Stir in 1 c of beaten egg whites into the yolk-nut mixture until blended. Stir 1 c of beaten egg whites into the yolk-nut mixture until blended. Fold in remaining whites just until no white streaks remain.
Pour into ungreased spring-form pan, smooth top with spatula. Bake 50-60 min until prick inserted in center of cake comes out clean. Cool in pan on wire rack.
Syrup: bring ingredients to boil for 5 min, then pour over cake in pan. Cover loosely and let stand 4 hours or overnight. Run sharp knife around edge of cake to loosen. Makes 16 servings.
Walnut-Brandy Cake
4 eggs separated
2/3 cup sugar
2 tablespoons brandy
1 1/3 cups finely chopped walnuts
1/8 teaspoon cinnamon
¼ matzo meal
¼ cup melted margarine or oil
Grease for pan
In a medium-sized bowl, beat the egg yokes well; gradually add the sugar. Continue to beat until light and lemon-coloured. Add the brandy, chopped walnuts, cinnamon, matzo meal, and melted margarine or oil; continue beating until well blended. In a clean mixing bowl, beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the egg yoke mixture. Grease a 9 x 9-inch pan; line with wax paper; grease the wax paper. Pour the batter into the pan. Bake in a preheated 375 degree F. oven for 35 minutes or until firm. Let the cake stand in the Pan for 5 minutes before removing. When the cake is cool, cut into diamonds, squares or rectangles. Yields 24 to 32 pieces.
