Israeli Wine Nut Cake

Ingredients

 * 8 eggs
 * 1½ cups granulated sugar
 * ½ tsp salt
 * ¼ cup orange juice
 * 1 tbsp orange rind
 * ¼ cup red Passover wine
 * 1¼ cups matzoh cake meal
 * 2 tbsp potato starch
 * ½ tsp cinnamon
 * ⅓ cup almonds, very finely chopped

Directions

 * 1) Separate eggs into large mixing bowls.
 * 2) Gradually beat 1¼ 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 ¼ cup sugar into whites, a tablespoon at a time.
 * 7) Fold meringue lightly into mixture.
 * 8) Fold nuts into batter gently.
 * 9) Turn into ungreased 10 inch tube pan with bottom lined with waxed paper.
 * 10) Bake at 325°F for 60 to 65 minutes or until cake springs back when touched lightly.
 * 11) Invert pan on funnel or suspend over cooling rack.
 * 12) Allow to hang 45 minutes.
 * 13) While slightly warm, remove by running sharp thin-bladed knife around side of pan with one long steady stroke.