Banana Nut Cake With Mocha Coffee Glaze
In a large bowl, beat egg yolks on medium speed. Gradually add 1/2 cup sugar and lemon juice. Beat until pale and thick, about 5 minutes. Stir in bananas, 1/2 teaspoon salt and lemon zest. Sift in potato starch and 3/4 cup matzo cake meal. Blend well. Add nuts.
In a separate bowl with clean beaters, beat egg whites on medium speed 1 minute. Add a dash of salt. Increase speed to medium-high and gradually add remaining 1/2 cup sugar. Beat until whites are stiff but not dry. Fold whites into yolk mixture in three additions.
Pour batter into prepared pan. Bake about 40 minutes, until a wooden skewer inserted in the center comes out clean. Cool completely in pan on a rack.
Mocha glaze: In a small, heavy saucepan, dissolve coffee powder in hot water. Over medium heat, add brown sugar and potato starch. Simmer until thick, stirring constantly. Remove from heat. Stir to relax bubbles. Add chocolate and stir until smooth.
Pour glaze on cooled cake. Allow to set until firm.
Makes 12 servings.
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