Pesach Cake with Walnuts Recipe
Cream together the yolks of nine eggs, and one-half pound of powdered
sugar, weigh one pound of walnuts before shelling; when shelled, grind;
to the creamed yolks and sugar add two tablespoons of well sifted
matzah flour, a pinch of salt, and one teaspoon of vanilla, then mix in
the ground walnuts.
Fold in gently the nine beaten whites. Bake
three-quarters of an hour.