Free 1,000 Jewish Recipes by Faye Levy Page A

dish. Bake 30 to 40 minutes or until set.
    4. In a small saucepan, melt remaining 2 tablespoons margarine. Remove from heat and stir in pecans and remaining 2 tablespoons sugar. Spoon pecan mixture over top of soufflé. Return to oven and bake about 5 minutes or until top is lightly glazed.
Toasted Hazelnut Cake
    Makes 8 servings
    This flavorful cake is delicious on its own but you can also dress it up with a light drizzling of Sweet Chocolate Glaze . If you're not glazing the cake, you might like to serve each slice with Strawberry Sauce and a garnish of fresh kiwi slices, or with Bittersweet Chocolate Sauce . Other great pareve accompaniments are Fresh Raspberry Sorbet or Orange Sorbet .
    For the freshest flavor, bake this cake within a day of serving it. Keep it covered at room temperature or in the refrigerator.
    1 2 ⁄ 3 cups hazelnuts
    1 ⁄ 4 cup cake meal or matzo meal
    1 cup sugar
    4 large eggs, separated
    1 teaspoon grated lemon rind
    Pinch of salt
    1. Preheat oven to 350°F. Toast hazelnuts in a shallow baking pan in oven about 8 minutes or until skins begin to split. Transfer to a strainer. (Leave oven on.) Rub hot hazelnuts energetically with a towel against strainer to remove some of skins. Cool nuts completely. Grease 9-inch springform pan with margarine and set aside.
    2. Grind hazelnuts with cake meal and 1 ⁄ 4 cup sugar in food processor until fine; set aside. Beat egg yolks with 1 ⁄ 2 cup sugar in a large bowl with an electric mixer at high speed until batter is light and fluffy. Beat in lemon rind just until blended. Set aside.
    3. Whip egg whites with pinch of salt in a medium clean bowl until soft peaks form. Gradually beat in remaining 1 ⁄ 4 cup sugar, beating until egg whites are stiff and shiny.
    4. Alternately fold whites and nut mixture into yolk mixture, each in 3 batches. Transfer to prepared pan. Bake about 35 minutes or until a cake tester inserted in center of cake comes out clean. Cool 5 minutes. Run a metal spatula gently around cake and remove sides of springform pan. Cool on a rack. Cake will sink slightly.
    5. Serve cake at room temperature.
Passover Sponge Cake With Apples
    Makes 8 to 10 servings
    This is a traditional light Passover sponge cake with a surprise—ripples of cinnamon-sprinkled apple slices running through the cake. My mother taught me how to make it fairly recently, when she came from Jerusalem to celebrate Passover at my house.
    1 ⁄ 2 cup matzo cake meal
    1 ⁄ 4 cup potato starch
    6 large eggs, separated
    3 ⁄ 4 cup sugar
    1 teaspoon strained fresh lemon juice
    1 teaspoon finely grated lemon zest
    Pinch of salt
    2 Golden Delicious apples (10 to 11 ounces), peeled, cored, and cut into 1 ⁄ 8 -inch slices
    2 teaspoons ground cinnamon mixed with 1 tablespoon sugar
    1. Preheat oven to 325°F. Have ready a 9-inch springform pan; do not grease it.
    2. Sift cake meal with potato starch into a bowl. Beat egg yolks in a large bowl with an electric mixer. Beat in 1 ⁄ 2 cup sugar. Whip at high speed about 5 minutes or until mixture is pale and very thick. Stir in lemon juice and zest.
    3. In another large clean bowl, beat egg whites and salt with a mixer until soft peaks form. Gradually beat in remaining 1 ⁄ 4 cup sugar. Beat at high speed until whites are stiff and shiny but not dry.
    4. Fold cake meal mixture into yolks. Lightly fold in whites in 3 batches, just until batter is blended.
    5. Lightly spoon about one third of the batter in prepared pan. Gently cover with half the apples. Sprinkle them with 2 1 ⁄ 2 teaspoons cinnamon mixture. Top with half the remaining batter, then with the remaining apples, and sprinkle them with the remaining cinnamon mixture. Spoon remaining batter over apples and spread gently.
    6. Bake about 1 hour or until top is firm and a cake tester inserted in cake's center comes out clean. Cool in pan on a rack 10 minutes. Run a metal spatula carefully around cake. Remove sides of pan. Cool