Nutritional Info

Nutrition Facts

Serving Size 1 (37g)

Calories 45
Calories from Fat 21 (46%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 91mg 30%
Sodium 15.3mg 1%
Potassium 51.2mg 1%
Total Carbohydrate 3.4g 1%
Dietary Fiber 0.2g 1%
Sugars 1.3g
Protein 1.9g 4%

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Recipe Description
My grandmother, Mama Hinda, died in 1975 at the age of ninety one. This is her recipe for a delicious, moist, nutty cake.
Prep time
25 min
Cook time
1 hr 30 min
Ready In
1 hr 55 min


Serves Tool

Serves To:USMetric
1 Cup(c)  walnuts, coarsely chopped
1/4 Cup(c)  seltzer
1   lemon, juice and grated zest
1 Cup(c)  vegetable oil
2 Cup(c)  sugar
12   eggs, separated
1/2 Cup(c)  potato starch
1 Cup(c)  matzoh cake meal


Preheat the oven to 325° F. Have ready an ungreased 10 inch tube pan with a removable bottom. Sift the cake meal and potato starch together into a bowl, and set it aside. Beat the egg yolks with an electric mixer on medium high speed until light, gradually adding 1 cup of the sugar. Beat until the mixture is thick and lemon colored, 5 to 6 minutes. Reduce the speed to medium low and gradually add the oil, lemon juice, lemon zest and seltzer. Gradually blend in the cake meal mixture. Stir in the nuts. Using a clean, dry bowl and beaters, beat the egg whites with an electric mixer on medium speed until soft peaks form. Raise the speed to medium-high and add the remaining 1 cup sugar, 1 tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 9 minutes total. Stir one fourth of the egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated. Scrape the batter into the tube pan, and bake on the center oven rack until the cake is golden brown, the top springs back when touched, and a cake tester comes out clean, about 1 1/2 hours. Remove the pan from the oven and allow the cake to rest for 30 to 45 seconds. Then invert the pan on its little feet (if your tube pan has them) or over a soda or wine bottle (making sure it sits level), and set it aside until the cake is completely cool. Run a knife around the center tube and the sides of the pan, and lift the tube from the outer pan. Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan. Cut into slices and serve.

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