PASSOVER ORANGE NUT CAKE
8 eggs, separated
1 1/2 cups sugar
2/3 cup orange juice
1 tsp. grated orange rind
1 1/4 cups sifted Passover cake meal
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 cup nuts, finely chopped
ORANGE SAUCE:
1 Tbsp. potato starch
1/4 cup sugar
1/4 tsp. salt
12 tsp. grated orange rind
1 cup orange juice
Beat egg yolks until thick and lemon colored. Gradually add sugar, beating after each addition until mixture is light but very thick. Stir in orange rind. Sift together cake meal, salt and cinnamon; add nuts and mix lightly. Fold dry ingredients gently into beaten egg yolks alternately with orange juice. Beat egg whites until stiff but not dry and then gently fold into cake batter, blending well. Turn into 9" or 10" ungreased tube pan, or Bundt pan
Bake in 325 degree oven for 1 hour or until done. Remove from oven; invert pan and cool cake before removing from pan. Top with Orange Sauce.
To make sauce: Mix all ingredients together in a saucepan. Cook over low heat until thickened.
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