Description
A moist, spiced walnut cake, perfect for Passover or any celebration. This Sephardic recipe is easy to make and delicious.
Ingredients
Units
Scale
- 1 cups (237 ml) matza cake meal
- 1 cups (237 ml) ground walnuts
- 2 tbsp Passover baking powder
- 1 tbsp cinnamon
- 5 eggs
- 1 cups (237 ml) sugar
- 1 tsp vanilla extract
- 2/3 cup vegetable oil
- 1 cups (237 ml) kosher sweet wine
Instructions
- Preheat the oven to 350°F (177°C).
- Generously coat a Bundt pan with cooking spray.
- In a medium bowl, mix cake meal, ground walnuts, baking powder, and cinnamon. Set aside.
- Beat egg whites on high speed until stiff peaks form.
- In a large bowl, beat egg yolks, sugar, and vanilla at medium speed until creamy pale yellow (3-5 minutes).
- Slowly pour in oil. Beat for another minute until well incorporated.
- Reduce speed and add wine. Beat until well combined.
- Add the flour mixture and beat at low speed for another minute.
- Using a spatula, carefully fold egg whites into the cake batter.
- Pour batter into the prepared pan and bake at 350°F (177°C) for 45-50 minutes.
- Let the cake cool for about 30 minutes.
- Run a butter knife around the sides of the pan. Place a serving plate on top of the pan, flip it over, shaking it slightly. Remove the pan.
- When the cake has completely cooled, sprinkle some powdered sugar on top.
Notes
- For a richer flavor, toast the walnuts in a dry pan before grinding.
- If you don’t have kosher sweet wine, you can substitute orange juice or apple juice.
- To prevent the cake from sticking, ensure the Bundt pan is well-greased and lightly floured before adding the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sephardic
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100