23
Nov
2012
Jayne Cohen's picture

Gato De Muez De Pesah (Walnut and Orange Passover Cake)

photo taken by The Integer Club, on March 12, 2011, CC licensing

Recipe taken from The Book of Jewish Food by Claudia Roden (Knopf 1996)

Serves 10

Sephardi Passover orange cakes, Claudia explains, "have a distinctly Iberian character." This one, she writes, "is the Passover cake of Istanbul...moist and aromatic, with a delicate orange flavor." Make sure your walnuts are fresh-tasting, she adds.

  • 6 eggs, separated
  • 1 ¾ cups (375 g) sugar
  • 3/4 cup (100 g) ground almonds
  • grated rind and juice of 1 orange
  • 1 ½ cups (200 g) walnuts, coarsely chopped
  • oil and matzoh meal for the cake pan

 

Beat the egg yolks with the sugar till light and pale. Add the ground almonds, then the orange juice and rind and the walnuts. Mix very well. In a separate large bowl, beat the egg whites stiff, and fold into the nut mixture. Oil a preferably nonstick springform 9-inch (23-cm) cake pan and dust with matzoh meal. Pour in the cake mixture and bake for 1 ½ hours in a preheated 350 degree F (180 degrees C) oven.

 
Sephardic or Askhenazi: 
Sephardic

More photos from this country

The bar mitzvah of Lior Gershon
Andrzej Migdalskiat the airport in Israel
Josef Baruhovic's sister Rahela Baruhovic and her future husband Shimon Malina  under the chuppah
Rudolf Auerbach with his son Asaf
Haim Molhov with his relatives in Israel

Read more biographies from this country

glqxz9283 sfy39587stf02 mnesdcuix8
glqxz9283 sfy39587stf03 mnesdcuix8