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Prep 20min
Total50min
Servings6
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Ingredients
6
tablespoons matzo cake meal*
2
tablespoons potato starch
1/4
teaspoon ground nutmeg
3
egg whites
1/2
cup sugar
2
egg yolks
1/2
cup mashed ripe bananas (about 1 1/2 small)
2
tablespoons vegetable oil
4
teaspoons grated lemon peel
3
tablespoons finely chopped walnuts
Powdered sugar
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Steps
1
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray. In small bowl, stir cake meal, potato starch and nutmeg until well mixed; set aside.
2
In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually beat in 1/4 cup of the sugar until stiff, but not dry, peaks form.
3
In another small bowl, beat egg yolks slightly. Gradually beat in remaining 1/4 cup sugar on medium speed about 5 minutes or until mixture is thick, lemon-colored and forms a ribbon when beaters are lifted. Stir in bananas, oil and lemon peel.
4
Fold banana mixture into beaten egg whites. Sift half of cake meal mixture over batter; gently fold in. Sift and fold in remaining cake meal mixture. Fold in walnuts. Spoon batter into sprayed pan, smoothing top.
5
Bake 25 to 27 minutes or until golden brown and toothpick inserted in center comes out clean. Loosen from sides of pan with metal spatula; turn out onto cooling rack. Cool completely. To serve, cut into wedges; sprinkle with powdered sugar.
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