No-Flour Nut Cake
Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.
- 5 eggs, separated
- 1 cup sugar
- ½ pound ground hazelnuts (1 pound unshelled)
- Grind nuts until very fine in blender or in hand grinder or grater. Cream sugar and egg yolks together. Beat egg whites until they form firm peaks. Gradually fold nuts alternately with egg whites into the yolk-and-sugar mixture. Bake in 9-inch springform pan or a pan about 9 inches x 9 inches, greased and floured*, for about 55 minutes at 350 degrees. When cake is done, it is dry and springs back when touched lightly with finger.
- * JFE® Note: For Passover, dust with matzah meal or, to keep it gluten-free, ground nuts; alternatively, line with parchment paper instead of greasing and flouring.