Denise says:

This is a real traditional Pesach cake, using few store cupboard ingredients and more over never fails to please. Its moist slightly chunky texture slices beautifully without crumbling and can be used for either a dessert or at tea time. As Pesach is later on in the year, packed lunches may be required and a slice of this cake is a nice treat.
This cakes does use 12 eggs, but on a health, note, walnuts are one of the best plant sources of protein. They are rich in fibre, B vitamins, magnesium, and antioxidants such as Vitamin E. Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts. Walnuts have also been shown to aid in the lowering LDL cholesterol (the bad cholesterol).

Preparation Time: 15 minutes
Cooking Time: 1 ½ hours
Serves: 8 – 10 people

Ingredients:

12 eggs separated
400g sugar
Grated zest of 1 lemon
225g /1 cup cake meal
450g walnuts – roughly chopped

Topping
Icing sugar
20 walnut halves

Method

1)Line a 24 cm / 10 inch loose based cake tin with non stick baking parchment paper.
2)Pre-heat the oven to 160 C/ 325F/ Gas mark 3.
3)Beat the egg yolks and sugar until it forms a thick yellow mixture. Add the lemon zest and juice.
4)Stir in the cake meal and mix well.
5)Using a metal spoon, fold in the walnuts.
6)In a clean bowl, whisk the egg whites until they resemble soft peaks. Add one tablespoon of egg whites followed by the rest into the walnut mixture.
7)Transfer the mixture into the prepared cake tin.
8)Bake for 1 ½ hours or until it is set and golden.

To serve the stylish way: Dust with icing sugar and some walnut halves.
Tagged in: Desserts, Family Cooking, Parev, Pesach, Tea, Walnuts