Ingredients Jump to Instructions ↓

  1. Streusel

  2. 1/4 cup 49g / 1.7oz Unsalted margarine - (1/2 stick) - room temperature

  3. 2/3 cup 131g / 4.6oz Sugar

  4. 4 1/2 teaspoons 22ml Ground cardamom

  5. 2 1/4 teaspoons 11ml Ground cinnamon

  6. Cake

  7. 1/2 cup 118ml Matzo cake meal

  8. 1/2 cup 118ml Potato starch

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Ground ginger

  11. 5 teaspoons 25ml Egg whites - room temperature (large)

  12. 1 1/3 cups 263g / 9 1/3oz Sugar

  13. 5 cups 990g / 34oz Egg yolks (large)

  14. 1/3 cup 78ml Liquid nondairy creamer

  15. 1/4 cup 49g / 1.7oz Unsalted margarine - (1/2 stick) - melted, cooled

  16. 2 tablespoons 30ml Grated lemon peel

  17. 1 1/2 tablespoons 22ml Fresh lemon juice

  18. 2/3 cup 106g / 3.7oz Raisins

Instructions Jump to Ingredients ↑

  1. For Streusel: Position rack in center of oven and preheat to 350 degrees. Coat 9- by 9-inch pan with 2-inch-high sides generously with margarine.

  2. Mix 1/4 cup margarine, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly. Spread half of streusel on baking sheet and bake until golden and crisp, about 10 minutes. Cool and break into bits.

  3. For Cake: Combine first 4 ingredients in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.

  4. Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in nondairy creamer, then margarine, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions.

  5. Pour half of batter into prepared pan. Sprinkle baked streusel over. Sprinkle with half of raisins. Spread remaining cake batter over. Sprinkle with unbaked streusel and remaining raisins. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve.

  6. This recipe yields 12 servings.


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