PASSOVER WALNUT CAKE - Pareve
2 C sugar, divided
Grated zest of 1 lemon
1C matzo cake meal
3 T potato starch
1 T orange juice
1 lb. walnuts, chopped
Dash of salt
Beat yolks and 1¼ (one and one fourth) cups sugar until thick and lemon colored and they nearly double in bulk. Add cake meal, potato starch and orange juice, mix well. Fold in walnuts.
Beat whites on low speed with a dash of salt until frothy. Increase speed to medium high and slowly add remaining sugar one tablespoon at a time, beating until whites are stiff and glossy. Add whites to the yolk mixture in three additions.
Transfer batter to pan and bake in the lower third of the oven for 1½hours. Cool cake 30 seconds, invert onto a rack and cool completely. Well wrapped, cake will freeze or keep airtight several days. Cut with a serrated knife; serve with fresh sliced berries. Serves 16.
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