Passover Nut Cake with Fruit Sauce

Heat oven to 350°F. Grease an 8- or 9-inch springform pan.

Put nuts, 1/4 cup of the sugar and the matzo meal in a food processor. Pulse until nuts are finely ground (about the size of sesame seeds).

Beat egg yolks, 1/2 cup of the sugar and the orange peel with an electric mixer on high speed 3 to 4 minutes until very thick, pale and doubled in volume.

Wash beaters and dry well. Beat egg whites on medium speed until foamy. Increase mixer speed to high and gradually add remaining 1/4 cup sugar. Continue beating until stiff, glossy peaks form when beaters are lifted.

Using a rubber spatula, fold nut mixture into yolk mixture (mixture will be thick). Stir in about 1/4 the beaten whites, then fold in remaining whites just until blended. Scrape batter into prepared pan; spread evenly.

Bake 35 to 45 minutes until a pick inserted near center of cake comes out clean and top is lightly browned and crusty. Cool in pan on wire rack 10 minutes (cake will sink about 1 inch). Run a knife around edge of pan, remove pan sides and let cake cool completely.

Day of serving: Mix Fruit Sauce ingredients in a serving bowl. Chill or leave at room temperature. Serve with the cake.

Planning Tip: The cake can be made up to 2 days ahead and stored at room temperature in a cake keeper or well wrapped. The Fruit Sauce should be prepared at least 30 minutes before serving so the sugar has time to draw out the fruit’s juice.

Cook’s Tip: It’s easier to separate egg yolks from whites when the eggs are cold, but for best volume they should be brought to room temperature before beating.