Serve this airy cake with coffee at a get-together or for an extended breakfast on those relaxed chol hamoed mornings.
Beat egg whites until foamy. Gradually add half of sugar, beating until stiff, and set aside.
In a separate bowl, beat egg yolks with remaining sugar until lemon colored. Gradually fold in lemon juice, nuts and matzo meal. Carefully fold in egg whites, mixing thoroughly.
Pour into a tube pan and bake at 350 degrees for one hour.
Photography and Styling by Peri Bleier