Nut and Almond Cake

Jewish Holiday Cakes, 1986

1 hour — 1 10-inch cake

Ingredients

6		eggs
1 1⁄4	cup	sugar
5 1⁄2	ounce	almonds (finely ground)
3 1⁄2	ounce	walnuts (finely ground)
1	tablespoon	vanilla
1	tablespoon	brandy
1	tablespoon	lemon juice
1	tablespoon	matzoh-meal
3	tablespoon	jam
1	cup	whipping cream
2	tablespoon	sugar

Instructions

Heat oven to a medium temperature (350F). Beat the eggs and the sugar, using an electric mixer at maximum speed, until pale and thick (about 10 minutes).

Using a wooden spoon, gently fold in the almonds, walnuts, vanilla, brandy and lemon juice. Finally, fold in the matzoh-meal.

Grease and flour a 10-inch cake tin and bake in heated oven for about 35 minutes. Remove from oven and leave to cool.

Heat the jam and spread it on top of the cake. Beat the cream, gradually adding the sugar, until stiff and spread on the cake.