Sharing the recipe; overwhelming surprise of massive compliments for this years' Passover nut bread:
Nutbread
1/2 Cup butter
1 tsp. grated lemon peel
1 Cup sugar
3 eggs
3/4 Cup matzo cake meal (on-sale now at Whole Foods)
1/4 Cup potato starch
1/2 Cup chopped nuts (I used pecans)
3 Tablespoons lemon juice
Cream butter and peel until light and fluffy. Gradually add sugar, beating constantly until thoroughly creamed. Add eggs, one at a time, beating vigorously and thoroughly after each addition.
Blend mixture of cake meal, potato starch and nuts. Stir in lemon juice. Turn into a greased
7 3/8x 3 5/8x 2 1/4 loaf pan. (will not rise much so I used a shaped bunny pan with top to creatively improvise)
Bake at 350*F. 1 hour or until cake tester comes out clean. Cool 10 minutes, then remove from pan and place on a wire rack until cool.
Slice thinly and serve, try spreading lavishly with butter, infused with lavender for tea parties or jam.
Kids went nuts literally for this bright flavoured nut bread.
No comments:
Post a Comment