1. Preheat the oven to 300 F.
2. Sift together the matzoh meal, potato starch and salt.
3. in a bowl, beat the egg yolks with the sugar and lemon juice until thick and lemon colored. in another bowl, beat the egg whites until stiff and fold into the yolk mixture. Fold in the sifted dry ingredients and pour the batter into a 9-inch, ungreased springform pan. Bake 30 minutes.
4. increase the oven heat to 325 F. Bake 15 minutes longer, or until a cake tester comes out clean. Invert to cool.
5. Cut crosswise into layers and spread with the Apricot Glaze (below), then frost with the Coconut Frosting (below).
Wine Pairing(s)
Villa Puccini Vin Santo
Felsina Vin Santo del Chianti Classico Berardenga
Baroncini Il Santo
Podere il Palazzino Vinsanto del Chianti Classico
Canei Lemon Wine
Avignonesi Vin Santo
Anthères Mastroberardino
Selvapiana Vin Santo del Chianti Rufina
Maculan Torcolato
Cavit 'Toast the Season'
Calories From Fat 1 Carbohydrates 35 Calories 142 Calcium 7
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | lionsew
02/17/09 10:44 AM | No Glaze, No coconut FrostingIt says recipes are "below". I've looked over the whole web site and haven't found where "below" might be. But the cake sounds great. |
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