Israeli Wine Nut Cake

==Ingredients==
* 8 eggs
* 1½ cups granulated sugar
* ½ tsp salt
* ¼ cup orange juice
* 1 tbsp orange rind
* ¼ cup red Passover wine
* 1¼ cups matzoh cake meal
* 2 tbsp potato starch
* ½ tsp cinnamon
* ⅓ cup almonds, very finely chopped
==Directions==
# Separate eggs into large mixing bowls.
# Gradually beat 1¼ cups sugar and salt into yolk mixture until very thick and light in color.
# Add orange juice, rind, and wine; beat at high speed until thick and light, about 3 minutes.
# Sift together meal, potato starch, and cinnamon; gradually fold into orange mixture until smoothly blended.
# Beat egg whites at highest speed until whites stand in peaks but are not dry.
# Beating continuously, make meringue by beating remaining ¼ cup sugar into whites, a tablespoon at a time.
# Fold meringue lightly into mixture.
# Fold nuts into batter gently.
# Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
# Bake at 325°F for 60 to 65 minutes or until cake springs back when touched lightly.
# Invert pan on funnel or suspend over cooling rack.
# Allow to hang 45 minutes.
# While slightly warm, remove by running sharp thin-bladed knife around side of pan with one long steady stroke.
Category:Cake Recipes