Walnut and Orange Pesach Cake
6 eggs, separated
375 g (13oz) sugar
100 g (4oz) ground almonds
grated rind and juice of one orange
200g (7oz) walnuts, coarsely chopped
oil and matzo meal for the cake tin
Beat the egg yolks with the sugar till light and pale. Add the ground almonds, then the orange juice and rind and the walnuts. Mix very well.
In a separate large bowl, beat the egg whites stiff and fold into the nut mixture.
Oil a preferably non-stick springform cake tin and dust with matzo meal. Pour in the cake mixture and bake for 11/2 hours in a preheated 350°f/180°C oven.
This recipe comes from The Book of Jewish Food by Claudia Roden. here is what she writes about it:
One of the gastronomic successes of Sephardi culture is the very wide range of Passover cakes made with almonds or nuts instead of flour, which are characteristic of the communities. Some, like the orange cakes, have a dististinctly Iberian character.
This is the Passover cake of Istanbul. Moist and aromatic, with a delicate orange flavour, it can well be served for dessert.