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Kosher for Passover Nut Cake



1 cup   walnuts, very finely chopped

2/3 cup potato starch

8 large eggs, separated

¾ cup  granulated sugar

3 tbsp  freshly squeezed lemon juice

Grandma’s traditional light fluffy cake.


  1. Preheat the oven to 350°F.
  2. Combine the walnuts and the potato starch in a bowl; set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand held mixer, beat the egg yolks with ¼ cup of the sugar until very pale and thick, about 5 minutes. Set aside.
  4. In a clean bowl of a stand mixer fitted with a clean whisk attachment or using clean hand held beaters, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar in a thin stream, beating until the whites are shiny and stiff, but not dry. Beat in the lemon juice.
  5. Fold 1/3 of the beaten egg whites into the beaten egg yolks. Fold in the remaining egg whites. Fold in the walnut mixture.
  6. Lightly grease a 10-inch tube pan. Pour the cake mixture into the prepared tube pan, spreading it lightly and evenly.
  7. Bake in the center of the preheated oven for 40 minutes or until a toothpick inserted in the center comes out dry and clean. Cool in pan on rack. Invert to unmold.

Yield:  1 cake