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Walnut Wine Syrup Cake (P, KLP)
Source: Patricia Connell in Bon Appetit Magazine, April, 1985
Serves: 12

1 cup sugar
3/4 cup water
3/4 cup semi-dry white Passover wine
peel of 1 medium orange
1 3" cinnamon stick
4 whole cloves

9 eggs, separated, room temperature
2/3 cup sugar
2 tablespoons fresh orange juice
1 teaspoon vanilla, (optional)
8 ounces walnuts, chopped/2 cups
3/4 cup matzo cake meal
1/2 teaspoon cinnamon
1/8 teaspoon salt

Make Syrup:
Heat all ingredients in saucepan over low heat until sugar dissolves, swirling pan occasionally.

Increase heat to high and bring to boil. Reduce heat to medium and boil 10 minutes. Cool completely. Discard peel and spices. Set syrup aside.

Make Cake:
Preheat oven to 350°F. Grease 9"x13" baking pan.

Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Blend in orange juice and vanilla. Stir in walnuts, cake meal and cinnamon.

Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Turn into prepared pan.

Bake until top is deep golden brown and tester inserted in center comes out barely moist, about 40 minutes. Set pan on rack. Immediately pour syrup over cake. Cool completely before serving.

Posted by Carole Walberg

Nutritional Info Per Serving: 284 Calories; 14g Fat (43.7% calories from fat); 9g Protein; 33g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 70mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.