Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
I have the recipe, in Rabbi Sternbergs "The Sephardic Kitchen." In fact, I watched one of my friends make it, and we had it for the first seder. The only complaint about it came from my ten year old daughter, who wanted to know why we didnt have a Queens cake instead. Rabbi Sternberg never actually said you should grind the almonds, but Im sure you have to in order to get them to bind the ingredients together. Frankly, that was the first of two of three errors I found in the cookbooks I was using for Passover. Its actually a Sephardic Sabbath cake, when made with bread crumbs instead of matza meal. Thats all I know about it. (And, I think you can get orange flower water in Indian groceries.) 1. Preheat oven to 375 degrees. Butter, oil, or spray the sides and bottom of a nine inch springform cake pan. 2. Beat eggs well in a large mixing bowl together with the sugar. 3. Add all the remaining ingredients and mix together thoroughly. Pour into the prepared cake pan and bake on the middle shelf of the oven for one hour. Cool the cake in the pan and then unmold. Posted to JEWISH-FOOD digest V97 #132 by raifft@ix.netcom.com (Richard A. Ifft ) on Apr 25, 1997
