This delicate, light cake is moist and delivers great flavor. An added attraction is that it
- 5 eggs separated -
- 2/3 cup sugar -
- 1/4 cup oil -
- 1/2 cup orange juice -
- 1/2 cup coconut flakes -
- 1/2 cup ground filberts -
- 1/4 tsp salt -
- 1/2 cup potato starch -
- 1 cup assorted roasted nuts, coarsely chopped, for glaze -
- 1 cup sugar -
Preheat oven to 350°F (180°C).
Beat egg whites until stiff. Set aside. Beat yolks with sugar until smooth and pale yellow. Add oil, juice, coconut, filberts, and salt. Mix well. Add potato starch and mix just until combined. Pour into a 9x13-inch pan lined with baking paper. Bake for 1/2 hour or until golden.
To make the glaze, heat sugar in a pot until melted. Mix together with nuts and pour over cooled cake.
Note As with all delicate Pesach cakes, it’s best to sift the potato starch over the batter as the mixer is mixing, and beat just until incorporated.
This recipe originally appeared in Mishpacha Magazine.