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Parve
Medium
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This gluten-free nut cake is simple, moist and delicious. Quick to prepare, this freezes beautifully and can be elegantly decorated with a simple frosting and some nuts.
9 eggs, separated
1 cup sugar
1/2 cup Gefen Potato Starch
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)
1 and 1/2 cups Gefen Ground Walnuts
Beat egg whites until foamy. Gradually add half a cup of sugar and continue beating until stiff peaks form.
In a separate bowl, beat yolks, remaining sugar, lemon juice and starch. Gently fold whites into mixture until well combined. Fold in nuts.
Pour into a tube pan and bake at 350 degrees Fahrenheit for one hour. Invert pan and cool thoroughly before removing.
Photography by Tamara Friedman
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