Israeli Wine Nut Cake

Ingredients

 * 8 eggs
 * 1 1/2 c. granulated sugar
 * 1/2 tsp. salt
 * 1/4 c. orange juice
 * 1 tbsp. orange rind
 * 1/4 c. red passover wine
 * 1 1/4 c. matzoh cake meal
 * 2 tbsp. potato starch
 * 1/2 tsp. cinnamon
 * 1/3 c. almonds, very finely chopped

Directions

 * 1) Separate eggs into large mixing bowls.
 * 2) Gradually beat 1 1/4 cups sugar and salt into yolk mixture until very thick and light in color.
 * 3) Add orange juice, rind, and wine; beat at high speed until thick and light, about 3 minutes.
 * 4) Sift together meal, potato starch, and cinnamon; gradually fold into orange mixture until smoothly blended.
 * 5) Beat egg whites at highest speed until whites stand in peaks but are not dry.
 * 6) Beating continuously, make meringue by beating remaining 1/4 cup sugar into whites, a tablespoon at a time.
 * 7) Fold meringue lightly into mixture. Fold nuts into batter gently.
 * 8) Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
 * 9) Bake at 325 degrees for 60 to 65 minutes or until cake springs back when touched lightly.
 * 10) Invert pan on funnel or suspend over cooling rack.
 * 11) Allow to hang 45 minutes.
 * 12) While slightly warm, remove by running sharp thin-bladed knife around side of pan with one long steady stroke.