Red Wine Cake
Story behind this recipe
Adapted from The Settlement Cookbook by my grandmother Blanche.
12 eggs, separated
1 3/4 cups sugar
1 1/2 tsp cinnamon
1/4 tsp cloves
1/3 cup wine
1 cup chopped nuts (walnuts or almonds)
1 1/2 cups matzo cake flour (or same volume of matzo meal ground finely in a blender) - both available from kosher/Jewish food stores
Beat egg yolk and sugar until very light. Add spices, nuts and cake meal. Fold in stiffly beaten egg whites.
Prepare the pan: use an angel food cake pan (with hollow tube in centre and a flat base). Cut a piece of waxed paper with a hole in it to line the bottom of the pan. Do not grease the sides or tube of the pan.
Bake in 325F oven for about an hour. Cool upside down. To remove from pan, cut around sides and around tube with a long knife.