Recipe for Passover walnut-wine cake - The Boston Globe

Updated at: Thu, 17 Aug 2023 14:12:33 GMT

Step 1

Set a rack in the lower third of the oven. Set the oven at 350 degrees. Have on hand a 10-inch tube pan (do not grease).

Step 2

In a bowl, whisk together the cake meal, potato starch, and cinnamon.

Step 3

In an electric mixer on medium speed, beat the egg whites for about 2 minutes, or until they are foamy. Add the lemon juice. Increase the speed to medium-high. Gradually add ½ cup of the sugar, 1 tablespoon at a time, and beat about 45 seconds. Continue beating for 30 seconds longer, until they form soft peaks. Remove the whites from the mixer bowl.

Step 4

Without rinsing the mixer bowl, add the egg yolks. Beat well for 2 minutes. Gradually add the remaining 1 cup sugar, 1 tablespoon at a time, and continue beating about 2 more minutes, or until the eggs are thick and light colored.

Step 5

5. With the mixer set on its lowest speed, gradually blend in the wine. When it is incorporated, gradually add the cake meal mixture just until combined.

Step 6

Remove the bowl from the mixer stand and use a large metal spoon to fold in ⅓ of the egg whites. Repeat two more times until no white patches show in the batter. Fold in the nuts.

Step 7

7. Bake the cake on the lower shelf of the oven for 45 to 50 minutes, or until the top springs back when pressed lightly with a fingertip. Turn the cake upside down onto a cooling rack and leave until cold.

Step 8

Slide a knife between the cake and the pan to release it around the edges and the center tube. Turn out onto a cake plate and serve with fresh berries. Janice Gould. Adapted from Ethel Berger

Step 9

wine

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