Passover Nut Torte

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Bea Kahn

9 eggs, separated
1 c. sugar
2 T. matzo cake flour
1 lb. nuts, shelled and ground
1 T. lemon juice (or wine)

Beat yolks well. Add sugar, flour, nuts and flavoring, beating until well-blended. Beat egg whites until stiff. Fold into batter. Bake in ungreased pan 40-45 minutes at 350°.