Passover Nut Cake

1. 1

   Preheat the oven to 350degF.

2. 2

   Lightly grease a 9 inch springform pan.

3. 3

   Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.

4. 4

   With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.

5. 5

   Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.

6. 6

   Cool the cake on a rack. As it cools, it will deflate.

7. 7

   Remove the sides of the pan.

8. 8

   It is best served the day it's made.

No nutritional information available.

No additional tips available.