Celebrate Passover with a delicious cake made with matzo meal.
6 tablespoons matzo cake meal*
2 tablespoons potato starch
1/4 teaspoon ground nutmeg
3 egg whites
1/2 cup sugar
2 egg yolks
1/2 cup mashed ripe bananas (about 1 1/2 small)
2 tablespoons vegetable oil
4 teaspoons grated lemon peel
3 tablespoons finely chopped walnuts
Heat oven to 350 degrees F. Spray 8-inch round cake pan with cooking spray.
In small bowl, stir cake meal, potato starch and nutmeg until well mixed; set
In large bowl, beat egg whites with electric mixer on high speed until soft
peaks form. Gradually beat in 1/4 cup of the sugar until stiff, but not dry,
In another small bowl, beat egg yolks slightly. Gradually beat in remaining
1/4 cup sugar on medium speed about 5 minutes or until mixture is thick, lemon-colored
and forms a ribbon when beaters are lifted. Stir in bananas, oil and lemon peel.
Fold banana mixture into beaten egg whites.
Sift half of cake meal mixture over batter; gently fold in.
Sift and fold in remaining cake meal mixture. Fold
in walnuts. Spoon batter into sprayed pan, smoothing top.
Bake for 25 to 27 minutes or until golden brown and a wooden pick inserted in
center comes out clean. Loosen from sides of pan with metal spatula; turn out
onto cooling rack. Cool completely.
To serve, cut into wedges; sprinkle with powdered sugar.
Prep Time: 20 min | Total Time: 50 min | Makes: 6 servings
* If matzo cake meal is unavailable, process matzo meal in food processor bowl
with metal blade until very fine.
High Altitude (3500-6500 ft) No change.
Nutrition Information: 1 Serving: Calories 220 (Calories from Fat 80); Total
Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 30mg; Total
Carbohydrate 32g (Dietary Fiber 1g, Sugars 20g); Protein 4g
Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 4%