This dairy free dessert is also great for breakfast the next day.
8 eggs
1 ½ cups granulated sugar
½ teaspoons salt
¼ cup orange juice
1 tablespoon orange rind
¼ cup Passover wine
1 ¼ cup matzoh cake meal (matzoh meal is made with wheat. If you cannot eat gluten, you may substitute with rice flour — only using 1 cup)
2 tablespoon potato starch
½ teaspoon cinnamon
1/3 cup walnuts, very finely chopped
Separate eggs into large mixing bowls. Gradually beat 1 ¼ cups sugar and salt into yolk mixture until very thick and light in color. Add orange juice, rind and wine; beat at high speed until thick and light, about 3 minutes
Sift together meal, potato starch and cinnamon; gradually fold into orange mixture until smoothly blended. Beat egg whites at highest speed until whites stand in peaks but are not dry. Beating continuously, make meringue by beating remaining 1/4 cup sugar into whites, a tablespoon at a time. Fold meringue lightly into mixture. Fold nuts into batter gently.
Turn into ungreased 10 inch tube pan with bottom lined with waxed paper. Bake at 325 degrees for 60 to 65 minutes or until cake springs back when touched lightly. Invert pan on funnel or suspend over cooling rack. Allow to hang 45 minutes.
While slightly warm, remove by running sharp thin-bladed knife around side of pan with one long steady stroke. Serve and Enjoy!
