Selma Frishlings Passover Nut Cake

• 12 large eggs, separated
• 1 1/3 cups sugar
• Juice and grated zest of 3 lemons
• 3/4 cup matzoh meal
• 4 cups ground walnuts (about 1 pound shelled nuts)
• 1 teaspoon ground cinnamon

1. Preheat the oven to 350F.
2. Butter a 13 x 9-inch cake pan.
3. In a nonreactive large mixing bowl, beat the egg yolks until frothy.
4. Add the sugar, lemon juice, and lemon zest and continue beating until thick and fluffy.
5. In a separate bowl, beat the egg whites until stiff but not dry.
6. Using a rubber spatula, fold the egg whites into the egg yolk mixture.
7. Combine the matzoh meal, ground walnuts, and cinnamon.
8. Fold them into the mixture.
9. Pour the batter into the prepared pan.
10. Bake until the top is golden and firm, 50 to 60 minutes.

eggs, sugar, lemons, meal, ground walnuts, ground cinnamon

Taken from www.cookstr.com/recipes/selma-frishlingrsquos-passover-nut-cake (may not work)