Separate the whites from the yolks. Beat sugar and yolks until lemon colored. Add remaining ingredients. Beat whites until stiff, but not dry. Fold egg whites into mixture. Bake at 350 degrees for 45 minutes. My grandmother passed this recipe down to my mother. It is used during the Jewish Holiday of Passover when no leavening can be used. Posted to JEWISH-FOOD digest by "Heardy VanOver"
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|Serving Size: 1 Serving (1896g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1681 (49%)|
|Amt Per Serving||% DV|
|Total Fat 186.8g||249 %|
|Saturated Fat 50g||250 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 47.6g|
|Cholesterol 6345mg||1952 %|
|Sodium 2469.2mg||85 %|
|Potassium 2435.4mg||64 %|
|Total Carbohydrate 257.6g||76 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 248.5g|
|Protein 198.8g||284 %|
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Calories per serving: 3417
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