Please enter the email you’re using for this account.
Parve
Medium
24 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This simple, unfussy nut cake serves as the base for a beautiful dessert for any occasion. Top with your favorite frosting or glaze and you’re ready to roll.
15 eggs, separated
3 and 1/2 cups sugar, divided
2 tablespoons vanilla sugar
1/2 cup oil
1 and 1/2 cups water
juice and rind of 1 lemon
1 tablespoon coffee
2 cups walnuts, ground
5 cups flour
4 and 1/2 teaspoons Haddar Baking Powder
Beat yolks and one and a half cups sugar, gradually adding remaining ingredients.
Transfer to a large mixing bowl.
Beat whites, gradually adding remaining two cups sugar until stiff.
Gently fold into egg yolk mixture, mix thoroughly.
Can be baked as follows: 1 large roaster at 350 degrees Fahrenheit for one hour. 8 7-inch round cakes at 350 degrees Fahrenheit for 30–35 minutes. 4 cookie sheets at 350 degrees Fahrenheit for 18–20 minutes. Cupcakes at 350 degrees Fahrenheit for 25 minutes.
Photography and Styling by Tamara Friedman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation