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Parve
Medium
12 Servings
Allergens 
1 Hour
Diets
A crispy, easy cake with crumb-like dough topping and sweet jam filling.
5 cups plus 1/3 cup flour, divided
6 egg yolks
12 ounces margarine
1 cup sugar
1/2 cup orange juice
1 teaspoon Haddar Baking Powder
1 teaspoon Gefen Vanilla Extract
rind of 1 lemon
Tuscanini Apricot Jam, for speading
9 egg whites
1 and 1/2 cups sugar
3 cups ground walnuts
3 tablespoons Gefen Cocoa
juice and rind of 1 lemon
Combine all ingredients for dough, knead well.
Press three-quarters of dough into 10- by 16-inch baking pan. Spead a layer of apricot jam over dough.
Beat egg whites until stiff. Add sugar, beat until peaks form. Fold in cocoa, juice and nuts. Spead over dough.
Add 1/3 cup flour to remaining fourth of dough. Grate and sprinkle over filling.
Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.
Photography and Styling by Tamara Friedman
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