Conference turris::cooks

    Cake:
    
    7 eggs, separated (right away you can tell this is Passover :-)
    1 c sugar
    1 c mashed ripe bananas
    (1/4 t salt - I leave it out)
    3/4 c cake meal
    1/4 c potato starch (you can omit cake meal and use 3/4 c starch)
    1/2 c chopped nuts
    grease for ban
    
    beat yolks with sugar until light.
    In separate bowl, combine bananas, salt (if you use salt), cake meal,
    and potato starch.  Blend well and add to yolk mixture.
    In large bowl with clean beaters, beat egg whites until stiff, and fold
    into yolks.  Then fold in nuts.
    Turn batter into a lightly-greased 10-inch springform pan or 10-inch
    tube pan.  Bake in preheated 325 oF oven for 45 minutes to 1 hour,
    until golden brown.
    Invert on cake rack to cool.
    When cool, cut into 2 layers and spread with cherry filling and glaze
    with wine glaze.
    
    Cherry filling:
    
    1 c finely cut dates
    1 c cherry preserves
    3/4 c semisweet wine
    1 T lemon juice
    
    Combine in small saucepan.
    Cook over low heat until blended.
    Cool.
    
    Wine Glaze:
    
    1/2 c sweet wine
    1/2 c water
    1 T potato starch
    2 T sugar
    
    Combine in saucepan.  Stir to dissolve potato starch.
    Cook over low heat until thick and clear.
    Pour over the filled cake.

    re: .2
    
    For Passover, no flour is allowed in recipes.  The only starches
    which are allowed are potato starch or cake meal.  Cake meal is
    finely-ground matzo.  Also, no leavening (baking powder, baking
    soda, or yeast).  Therefore, eggs are primarily used to provide
    "rising."

    Some people will not even use ground-up matzoh during Pesach, since it
    could become "leavened".I guess that's where all the recipes that use
    ground nuts come from - most of which taste better than ground matzohs
    anyhow.  Of course, I really like almonds anyways.
    
    I figured the question was a pun on the mahnistanah.  "Why is this
    dessert different from all other desserts?"... etc.

  Re .5 on flour not being allowed, we learned a slight variation of
  that. Remember that matzoh is made of flour and water, so the finely
  ground matzoh which would you would use as flour actually *is* flour,
  just baked a little. The point, of course, is that it's guaranteed to
  be kosher for passover, so that's why you use it instead of your
  Pillsbury flour. I never bothered to look for kosher flour (which is
  obviously required to make matzoh), but I assume that if you could
  find it, it would be ok. Not that it would be much different from cake
  meal ...

  The first time I decided to try to make Crepes Suzettes was during
  Passover (I was 10). My parents figured that the Grand Marnier had
  enough alcohol to kill anything non-kosher, so they okayed the recipe,
  but I had to use matzoh meal flour. It came out perfect. Imagine how
  tired you can get of passover food, that you start looking in French
  cookbooks for ideas.

    Taken from Gourmet/April 1989
      Greta Granet
      Longboat Key, FL
    
          PASSOVER DATE MERINGUES
    
    3/4 pound pitted dates, frozen and separated
      5 tablespoons matzo meal
      4 large egg whites ar room temperature
      2 cups sifted confectioners' sugar
      1 cup finely chopped pecans
    
    In a food processor blend the dates with the matzo meal in batches
    until the dates are chopped fine.  In a large bowl with an electric
    mixer beat the egg whites until they just hold stiff peaks, with
    a rubber spatula fold in the confectioners' sugar in 2 batches,
    and fold in the date mixture and the pecans gently but thoroughly.
    Drop the batter by heaping tablespoons 1 1/2 inches apart onto
    unbuttered baking sheets and put the baking sheets in the middle
    of a cold oven.  Turn the heat to 250F and bake the meringues for
    1 hour.  Transfer the meringues with a metal spatula to racks and
    let them cool.  Makes about 28 cokies.
    
    

This is  obviously a little late, but why not something like cheesecake or a
strawberry vacherin?  Or is there a problem with milk, too?

- Brad

    Milk is OK, if you don't mind your cheesecake having a crust that is
    either all ground nuts, or contains ground up matzohs.  The problem
    with cheesecake is that most folks who keep kosher for Passover are
    also keeping kosher (we ONLY do this for Passover, in my house - it is
    a major amount of work which we just are not able to manage; it's tough
    to do it for the 8 days of the holiday).  That means that they don't
    get to eat things with milk in them very often, except for breakfast,
    because of the waiting period after eating meat before eating milk,
    unless they are vegetarians.  The waiting period varies depending on
    what rabbi you ask, anywhere from one hour to six hours (three hours in
    our house).  So most kosher desserts don't contain milk, since some
    people would be obligated to wait SIX HOURS after eating dinner before
    having dessert.                  
    
    I'd say we should move this discussion into GVRIEL::BAGELS, but I can't
    access it at the moment anyhow (the file is in the process of moving).

Re .10:

But this  is  just  getting  interesting! I presume that the prohibition has
something  to  do  with  "eating the calf with its mother's milk" or however
that   goes.   I   would   presume  that  would  mean  that  poultry,  being
non-mammalian,  would be OK for a main course when having dairy products for
dessert.  Anyway,  here's a great recipe which should be acceptable unless I
missed something:

	CHOCOLATE MOUSSE CAKE
	(Prepare the night before)

10 Oz semi-sweet morsels
1 1/4 Cup sweet butter or margarine
1 1/4 Cup sugar
10 eggs, separated

Cream butter  and  sugar. Add melted chocolate. Add egg yolks one at a time.
Beat for 15 minutes (this step is very important).

Beat egg whites until stiff.  Fold into chocolate mixture.

Pour 3/4  of  mixture  into 9" spring form pan. Bake for 50 minutes at 350F.
Cool completely.

Spread the  rest  of  the  chocolate mixture (which has been sitting at room
temparature  in  a bowl) over the cooled cake. Refrigerate overnight. Remove
from pan.

This is  best  topped with whipped cream and chocolate curls, but you should
be  able  to survive without them. The only problem is that it is incredibly
rich, and I always want milk with it...

Some other  ideas  which occurred to me would be hot fudge sundaes made with
toffutti  (or  whatever they call that tofu ice cream), pecan pie with a nut
crust, maybe lemon meringue pie, depending on how matzoh crust tastes...

Sorry I didn't think of this stuff sooner.

- Brad

    The recipe would be fine (not for me; I'm allergic to chocolate) -
    typical Passover dessert with oodles of eggs.  I probably eat as many
    eggs during the week of Passover as I do for six months any other time
    of year.  It takes my digestive system a while to recover from the
    ground-up-matzoh-and-eggs regime when the holiday is over.  We normally
    eat a lot of rice and chicken in our house.
    
    Chicken counts as "meat" (eggs don't, though - unless the egg has a
    blood spot in it).  Only fish doesn't count as meat.  There are a lot
    of Jewish vegetarians, and people who only eat fish and dairy products. 
    Especially true amongst people who don't have a big place with room to
    store multiple sets of dishes; several of my friends gave up meat when
    they were going to school in Boston and lived in the typical
    closet-sized student apartments where storing even one set of dishes
    takes a good deal of ingenuity - most of them never did go back to
    eating meat (anyhow, if you keep kosher and eat a lot of meat, you need
    to be pretty wealthy to afford it!).
                   

    Thanks for the recipes etc...  I'm a little late on keeping up
    since I've been with a customer for a week or so.  As for chicken
    and rice, I'm sephardic so rice is a staple even during Passover.
    As I understand it, rice is a no-no in ashkenasie households during
    the week of passover.  I discovered that the first year of marriage
    when I brought a sephardic casserole to my ashkenasie mother=in-laws
    home the first night.  Here it is a number of years later and she
    still reminds me to leave the rice at home.  Thank g-d I'm keeper
    of the sacred grandchild or she'd probably have me cast out of the
    family.

    It's not just rice - legumes, too.  Apparently Ashkenazic people (in
    Northern Europe generations ago) used to make bread out of ground
    beans, so all legumes are also out.  My (very Orthodox) sister-in-law
    verified with her rabbi that it was OK to continue to feed my little
    niece the rice cereal she normally eats rather than matzoh cereal
    during the holiday (I guess the child can't digest wheat very well) -
    since the rice is just "kitnios" rather than forbidden in the Torah, it
    was OK so long as separate utensils are used to make her cereal.
    
    The differences in Passover customs tends to really confuse non-Jewish
    friends.  One of my friends has scheduled a repeat of a recent, and
    highly-successful, Sushi party for the weekend during Passover, and we
    had to beg off.  He didn't know that our family does not eat rice
    during the holiday (he knew about the "five grains" and didn't see rice
    on the list).  (Oh, well, we'll go to the next one!)

>    The differences in Passover customs tends to really confuse non-Jewish
>    friends. 

I'm perpetually confused when trying to determine what I can offer my
friends who have dietary restrictions due to their faith.  It would be 
nice to know the rules for what to offer a practicing Jew, Moslem, or
member of any other religeon as a meal or snack, in basic terminology 
that a non-practicing cook could understand. 

Surely this conference has active readers from all the major religeons...
how about some clues, gang?

    
    
    
    This is tougher than you think...If your friends are Jewish,
    your best bet is to offer the person fresh fruit, unprocessed.
    Even that may not be OK if the fruit has wax applied to the peel by the
    grocery store.
    
    The restrictions go beyond the food to the utensils that were used to
    prepare it, the dishes it is served in, and even who made it (rules are
    different for non-Jewish companies than Jewish companies since the
    Jewish companies have to be closed on the Sabbath to receive the kosher
    certification - usually!).  That is, even prepared food that is marked
    kosher won't be kosher if you serve it in your ordinary dishes which
    aren't kosher.  Most people will make an exception for cold fish, and
    maybe other non-meat things, but only if they brought them or if you
    can open the container without resorting to any normal kitchen tools
    like a canopener.  The whole question of what is and isn't kosher is
    enormously complex, and the answers you get are going to depend on who
    you ask and so won't necessarily satisfy the people you are concered
    about in the first place.  That is, different rabbis may rule
    differently on things, so if your friends are very strict you need to
    know what rabbi they follow as well.   Wine and grape juice have
    additional special rules that are extra-complex.  Even wine that would
    be kosher otherwise (assume you serve it in a disposable glass, or
    something, so the serving dish is not in question) may become un-kosher
    if a non-Jewish person pours it, depending on the wine (it will be
    marked in a fairly obscure way on the bottle if this is not the case)
    and how it was processed.  You would usually be OK with other fruit
    juices served in disposable containers as long as the container the
    juice came it is marked kosher by a group that your friend believes is
    OK (some people won't buy the "K" mark, most people will go along with
    the "U inside an O", and some people require more special indications).
    
    The best bet is to ask the people you are concered about.  Anyone
    who belongs to a minority religion but has friends who are not members
    of it is used to being asked this one, and will appreciate your
    concern, rather than being offended by it.
                                    

    My (Greek) grandmother used to make something, that she called by
    a Spanish  name that sounded like "Boomwaylos".   ( Bomoelos ?)

    Anyway, smash a few matzos, soak them in water, squeeze out the
    water after a while, add a beaten egg, cinanmon, a bit of sugar.
    Form into patties and deep fry (like burgers, I guess).
    When brown, take them out and roll them in sugar.
    Best eaten when still hot. 
    
    Also maybe used as artillary shells - but they are tasty !
    

I realize this topic is quite old, but I'm looking for recipes for Passover
and don't have much time left.  Do you have any dessert recipes, or any 
other interesting recipes for Passover?  

Thanks

    A male sheep, about a year old, roasted, and served with unleavened
    bread and bitter greens.  Eat it fast, and check the dress code in
    verse 11.
    
    Hope this helps.
    
    ;^)
    
    Steve

    I've had very few baked Passover desserts that I cared for.  I'm sure
    there are a few good recipes, but the only advice I can offer is to
    stay with fresh fruit - poached pears with raspberry syrup, compotes,
    that kind of thing.
    
    Good try, hopefully something will turn up.
    
    RE:  -1
    
    Jews from most regions do not eat roast lamb on Passover.  This is
    because the Temple no longer exists and we do not want to mimic the
    Paschal lamb.  Some families stew or braise lamb, others avoid it
    altogether (except for the roasted lamb shank on the Seder plate) and
    serve fowl.  In the US, turkey is common.
    
    Laura

    re:  .20  Laura
    
    Didn't you see the smiley face?  The reply was supposed to be humorous.
    
    By the way, did the Temple exist at the time of the first Passover? 
    How many Passovers were observed in the same manner as the first one
    before the Temple was constructed?
    
    
    Steve

    Guess I've been kinda grim the last few weeks.  ;-)
    
    The Temple did not exist at the time of the first Passover.  Don't know
    how many years elapsed before the Temple was built.  You could ask in
    BAGELS if you'd like.  
    
    My Jewish knowledge is not the most accurate, but I usually get in the
    ballpark anyway.  ;-)
    
    I believe the first Passover occured after receiving the Torah from G-d
    at Mount Sinai, while the Jews were wandering in the desert after
    leaving Egypt.  The Torah laws about Passover specify in great detail
    the sacrifice and consumption of the Paschal lamb.
    
    I don't know whether the first Passover or the Tabernacle (tent of
    worship) came first.  The Tabernacle was the precursor of the Temple,
    and was installed inside the Temple.  The Tabernacle was created in the
    desert and was made to Torah specifications.
    
    Hope this helps.  Definitely, for further info, the place to go is
    BAGELS.
    
    Laura
    
    who knows more about cooking than abot Judaism
    

    Here's a recipe from the March 1991 issue of Gourmet:
    
    		Passover Almond Cake with Strawberry Sauce
    
    For the cake:
    
    Kosher-for-Passover margarine to grease the pan
    1 2/3 cups (8.5 oz) whole unblanched almonds
    1/4 cup matzo meal
    1 cup sugar
    4 large eggs, separated
    1 1/4 tsp. fresh grated lemon zest
    
    For the sauce:
    
    4 cups (2 pints) quartered strawberries
    6 TBS sugar, or to taste
    2 tsp. fresh lemon juice, or to taste
    
    2 cups sliced strawberries (1 pint)
    4 tsp. very thin strips of frish mint leaves plus fresh mint sprigs for
    garnish
    
    Make the cake;  Grease a 9-inch springform pan with the margarine.  In a
    food processor grind together the almonds, the matzo meal, and 1/4 cup
    of the sugar until the nuts are ground find.  In a bowl with an
    electric mixer beat the egg yolks with 1/2 cup of the remaining sugar
    until the mixture is thick and pale and beat in the zest.  In another
    bowl with clean beaters beat the egg whites with a pinch of salt until
    they hold soft peaks.  Add the remaining 1/4 cup sugar, a little at a
    time, and beat the meringue until it is shiny and holds stiff peaks. 
    Fold the meringue into the yolk mixture alternately with the almond
    mixture in 3 batches and transfer the batter to the prepared pan.  Bake
    the cake in the middle of a preheated 350F oven for 40 minutes, or
    until a tester comes out clean.    Let it cool in the pan on a rack for
    15 minutes.  Run a thin knife around the edge of the pan, remove the
    side of the pan, and let the cake cool completely on the rack.  The
    cake will fall slightly.  (The cake can be baked 1 day in advance and
    kept covered at room temperature or kept covered and chilled.)
    
    Make the sauce:  In a food processor puree the strawberries with the
    sugar until the mixture is smooth.  Transfer the sauce to a bowl and
    stir in the lemon juice.  In a bowl stir 1/2 cup of the sauce into the
    sliced strawberries.  
    
    Cut the cake into wedges.  Transfer the wedges to dessert plates and
    spoon some of the sliced berries on one side of each wedge.  Sprinkle
    the berries with some of the mint leaves, spoon some of the sauce on
    the other side of each wedge, and garnish each plate with a mint sprig.

    whatever you do, do not forget the requisite dietary suppliments for a
    week of kosher for Passover food:
    
    
    Prune juice & *lots* of bran...
    
    Matzoh turns to pig-iron when it hits the stomach...
    
    Daniel

    Could someone post some side-dish passover recipes?  I know there
    are casserols with matzo, etc.
    
    Thanks,
    Jacki
    

    There are several side dishes in the March 1991 Gourmet issue that I
    mentioned in a previous reply:
    
    o Fruit and nut spread
    o Mediterranean vegetable salad
    o Carrot and asparagus salad
    o Morrocan potato casserole
    
    I don't have time to enter all of them.  If you're interested, I'd
    suggest taking a copy of the magazine out of your local library.
    
    Cara
    

       re .24:
       
       > *lots* of bran...
       
       And exactly where would one find bran that is kosher for passover?

    I picked up a box of kosher-for-Passover matzohs with bran last night -
    imported from Israel.  I'll let you know if they are edible!  I eat a
    lot of stewed fruit and prunes during the holiday, and still find it is
    real hard on the digestive system.  Whole-wheat matzoh, when you can
    find it Pesachdig, is some help.  We also try to avoid eating zillions
    of eggs during the holiday - we don't otherwise eat eggs much, and they
    don't help!  But you can't live for a week on carrot sticks.
    
    /Charlotte

    Reprinted w/o permission from 3/31/92 Nashua Telegraph
    
    2 1/2 Cups Blanched
    2 1/4 Cups Sugar
        5 Egg Whites
      1/4 teaspoon almond extract
    sifted matzo flour for dusting
      1/4 cup blanched toasted almonds, split, for topping
    
    Preheat oven to 350.  Grind alomnds very fine in a food processor. 
    Place almonds in a bowl.  Add sugar and egg whites, one at a time,
    blending until a paste is formed that can be manipulated with the hands.
    (This can also be done in a food processor)  Add the almond extract. 
    Refrigerate for 10 mintues.
    
    Dust cookie sheet with matzo flour.
    
    Take a piece of dough the size of a plum, and roll into a ball.  Pinch
    the top to shape like a pear.  Place dough, wide side down, on cookie
    sheet.  Place half a blanched toasted almond on top.
    
    Bake 20-25 mintues, until cookies rise and brown a little.  Cool
    slightly and separate with spatula, taking care not to break them. 
    Store in airtight container at room temperature.
    
    Yield:  2 dozen.
    
    From "The Jewish Holiday Kitchen," by Joan Nathan (Schocken Books, 1988)

    Reprinted w/o permission from 3/31/93 Nashua Telegraph
    
    1/2 pound almonds
    1/2-1 cup sweet, red concord grape wine or grape juice
    2 cups dried fruits, such as raisins, dates and/or figs
    6 medium McIntosh apples, or combination of apples and pears
    1/2 teaspoon allspce
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/8 teaspoon clove
    
    Chop nuts until they are fine enough to pass through a coarse sieve. 
    Set aside.
    
    Combine 1/2 cup of wine (or juice) with dried fruit and chop fine.  Do
    not puree.  Set aside.
    
    Peel, core and quarter apples.  Chop by hand to fine consistency.
    
    In a bowl, combine apples with fruits and nuts to achieve consistency
    of a sperad.  IF too dry, add more wine.  Then add spices.  Adjust to
    taste.  Cover and refrigerate until serving.  Serve with matzo.
    
    Yield:  12 ritual servings.
    
    Recipe from Raymond Stolzman, Hinsdale, MA
                      

    Reprinted w/o permission 3/31/93 Nashua Telegraph
    
    3 eggs
    3/4 cup oil
    3/4 cup sugar
    3/4 cup cake meal
    1/2 teaspoon salt
    3 tablespoons potato starch
    1/4 cup matzo meal
    Grated rind of 1 orange
    Grated rind of 1 lemon
    1 cup flaked almonds
    
    Beat the eggs, oil and sugar until smooth.  Stir together remaining
    ingredients; add to egg mixture.  Refrigerate for 4 hours or up to 2
    days to stiffen the batter.
    
    Preheat oven to 350.  Divide batter into 2 peices; form each into a 12
    inch roll, on an oiled cookie sheet.  Bake for 30 minutes or until dry
    but not crisp through.
    
    Remove from oven and cut each roll into 16 slices. Lay slices on the
    cookie sheet (you may have to add anotyher cookie sheet) and bake
    another 10 mintues.  Turn the cookies onto the other cut side and bake
    10 mintues more or until crisp and light browned.  Makes 32 cookies.
    
    Per serving:  Calories: 116; Fat 8g: Cholesterol 20 mg, Sodium 40 mg,
    Percent calories from fat 64%

    Are the edges really curly?
    
    						Ann B.

    Ann, I have never made these but the picture of them in the paper did
    not have really curly edges.
    

    Jewish Holiday Kitchen by Joan Nathan, ISBN 0-8052-0900-X, has some
    fantastic Passover Desserts.  Some of the recipes I know to be good
    are:
    
    Passover Lemon Sponge Cake
    Matza Almond Torte
    Chocolate Souffle Roll
    Moroccan Coconut-Sabra Torte
    Barry Wine's Apricot Sponge Roll Cake
    Barbara Tropp's Pecan-Ginger Torte
    Passover Wine Cake
    Orange-Chocolate Passover Cake
    
    Several of these recipes call for Sabra (Israeli Orange/Chocolate
    Liquer) which can be hard to find.
    
    If anyone really wants any of these recipes, mail me and I will scan
    them and post them if I have time.
    

From Jewish Holiday Kitchen by Joan Nathan without permission.

BARRY WINE'S APRICOT SPONGE ROLL CAKE
SERVES  IO-I2. (M OR P)

    While nibbling on pecan squares, bread pudding with whiskey sauce, and
    brioche coated with cashew butter at Barry Wine's New York emporium of
    nouvelle cuisine, the Quilted Giraffe, we discussed the ubiquitous
    fruit compote and sponge cakes.  Barry's choice for a Passover
    dessert is apricot sponge roll cake, decorated with stripes of cocoa
    and confectioners' sugar, reminiscent of a tallit, or prayer shawl.

12 ounces dried apricots                   1/4  teaspoon ground ginger
2 cups apricot liqueur                     1/4  teaspoon ground cardamom
Juice of 1 orange                          1/2  cup matzah cake meal
Softened butter or pareve                  1/4  cup potato starch
  margarine                                1/8  teaspoon salt
6 eggs, separated                          1/4  cup ground hazelnuts
1 cup sugar                                Cocoa powder and confectioners'
1/3  cup apricot nectar or juice                sugar for decorating

1. The day before baking, combine the apricots and apricot liqueur in a sauce-
pan.  Bring to a boil.  Transfer to another container and soak overnight. 
Drain the liquid.

2. Puree the apricots, adjusting the seasoning with the juice of an orange and
the reserved liquid.

3. Grease with margarine and dust with matzah cake meal the sides and bottom
of a 17 X 12 X 1-inch jelly-roll pan lined with parchment paper, also
greased and dusted.

4. In a mixing bowl combine the egg yolks, sugar, apricot nectar, ginger, and
cardamom.  Beat at high speed until the mixture forms a ribbon.

5. Fold in the matzah cake meal and potato starch.

6. Beat the egg whites and salt to form stiff peaks.  Fold the whites into the
batter.

7. Pour into the sheet pan and cover with greased foil.  Bake in a 350 degree 
oven 15 minutes.

8. Remove cake from oven.  Unmold onto a piece of parchment placed on a
moist towel or apron.  Roll and cool at least 1 hour.

9. Unroll the cake and moisten with the reserved apricot liqueur.  Evenly  
spread the apricot puree over the cake.  Sprinkle the ground hazelnuts over 
the puree.  Roll the cake back up.

10.  Slice ends to make even.  Decorate with stripes of cocoa and powdered 
sugar.

From the Jewish Holiday Kitchen by Joan Nathan without permission.

MATZAH ALMOND TORTE
SERVES 8. (P OR M) 

In my browsing of temple cookbooks, I saw frequent references to The Twentieth
Century Cookbook, by C. F. Moritz and Adelle Kahn, published in Montgomery,
Alabama, in 1987- I tracked it down and found that Passover recipes often call
for a combination of matzah meal and baking powder. At the Library of Congress,
I discovered that in 1926 Miss Moritz wrote a second work,  Every Womans Cook-
book called for baking powder.  The use of baking powder in recipes for 
Passover is puzzling.  Evidently  Miss Moritz distinguished between baking   
powder-a leavening agent-and yeast, and thought the former appropriate for  
use with matzah meal at Passover. She probably used it as an economical and 
modern substitute for some of the eggs in a German torte; she also replaced 
expensive almonds with locally grown pecans.  Miss Moritz's nonkosher 
cookbooks are American in the sense of the contemporary Settlement Cook Book, 
so popular elsewhere in the United States at about the same time. 
Here is a moist Passover variation of her torte recipes-without
the baking powder!

8  eggs, separated                           1/4  teaspoon salt
 1 1/2 cups sugar                            1    tablespoon cold water
1/4  cup sifted matzah meal                  1/2  cup pecan meats, ground
1/2  tablespoon lemon juice                  1/2  cup almonds, ground
 Grated rind of 1/2 lemon

1. Beat the egg yolks until light.  Gradually add the sugar and continue 
beating until the eggs are lemon colored.

2. Preheat oven to 325.  Grease and flour with matzah flour a 9-inch  
springform pan.

3.  Add the matzah meal to the yolks.

4.  Add the lemon juice and rind, salt, and water.  Fold in the nuts.

5.  Beat the egg whites until stiff.  Fold into the mixture.

6.  Transfer to the springform pan and  bake  45-60 minutes, or until a  
toothpick comes out clean.  Serve as is, or with the following glaze.

GLAZE:

1 egg yolk                                   Grated rind of 1/2 lemon
1/2  cup lemon juice                            teaspoon butter or pareve
1/2  cup sugar                                   margarine

1.  While the torte is still in the oven, beat together the egg yolk, lemon  
juice, sugar, and lemon rind.  Place the mixture in a saucepan and boil it,  
stirring constantly until it thickens slightly.  Stir in the butter.

2.  With a toothpick, poke holes in the top of the cake at 1-inch intervals.  
When the cake has cooled slightly, still in the pan, pour the glaze over it. 
Let stand a few minutes so the glaze sinks In, and then remove from the pan.