- 12 large eggs, separated
- 1 1/3 cups sugar
- Juice and grated zest of 3 lemons
- ¾ cup matzoh meal
- 4 cups ground walnuts (about 1 pound shelled nuts)
- 1 teaspoon ground cinnamon
- Preheat the oven to 350°F. Butter a 13 × 9-inch cake pan.
- In a nonreactive large mixing bowl, beat the egg yolks until frothy. Add the sugar, lemon juice, and lemon zest and continue beating until thick and fluffy.
- In a separate bowl, beat the egg whites until stiff but not dry. Using a rubber spatula, fold the egg whites into the egg yolk mixture. Combine the matzoh meal, ground walnuts, and cinnamon. Fold them into the mixture.
- Pour the batter into the prepared pan. Bake until the top is golden and firm, 50 to 60 minutes.