8 Egg yolks
1 1/4 c Sifted flour
2 c Ground nuts (hazelnuts,
-Brazil nuts, or almonds)
1/2 ts Instant coffee powder
1 tb Bread crumbs or matza meal
2 tb Brandy
8 Egg whites
Barbara asked for an almond cake from The Molly Goldberg Jewish Cookbook. I
happen to have a copy of the cookbook that was reissued last year by Book
of the Month Club exclusively for its members simply because one of its
editors wanted a fresh copy.
I did find a Nut Cake recipe. Hope this is the one Barbara wanted.
Beat the yolks very well. Add the sugar, beating until thick and light in
color. Add the ground nuts, coffee,bread crumbs and brandy. Mix well.
Beat the egg whites until stiff but not dry. Fold into the nut mixture.
Grease a 9 inch spring form pan and dust lightly with bread crumbs. Pour
the batter into it.
Bake for 40 minutes at 350 degrees or until a cake tester comes out clean.
Cool and then carefully remove the sides of the spring form.
If desired, the cake may be split in half and filled and covered with
whipped cream.
If matza meal is used the cake may be used for Passover.
Yields
1 Servings