Mina Pachter's Gesundheits Kuchen

Recipe from "In Memory's Kitchen"

Adapted by Joan Nathan

Published September 10, 1996

Total Time
1 hour
Rating
4(8)
Comments
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—Joan Nathan

Featured in: At Rosh ha-Shanah, Poignant Memories of Holidays Past

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Ingredients

Yield:8 servings

  • 6 large eggs, separated

  • 1 cup sugar

  • 1 cup unsalted butter, melted and cooled

  • ¼ cup ground almonds

  • ½ teaspoon almond extract

  • 2 ½ cups sifted all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • Grated rind of 1 lemon

  • Confectioners' sugar

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

59 grams carbs; 204 milligrams cholesterol; 541 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 29 grams fat; 1 gram trans fat; 1 gram fiber; 307 milligrams sodium; 11 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Grease and lightly flour a tube pan.

  2. Step 2

    Beat the yolks well. Add the sugar, beating well again. Add the cooled butter, almonds and almond extract, and mix well.

  3. Step 3

    Fold in the flour, baking powder, salt, lemon rind and milk.

  4. Step 4

    Beat the egg whites until stiff but not dry, and fold in.

  5. Step 5

    Pour into the greased pan, and bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool in the pan for 10 minutes, then turn out and cool completely. Sprinkle the top with confectioners' sugar.

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Ratings

4 out of 5
8 user ratings
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Comments

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Nancy

This is a wonderful cake, and a wonderful recipe.

Jean Chatzky

I grew up in Madison, Wisconsin where Kohl's -- which was a grocery store, not an everything store -- sold a bundt-style Gesundheit cake. I remember it in both chocolate and vanilla flavors, with no glaze, but a sprinkling of crunch sugar on the top. Does anyone else remember this or have a recipe for anything like it? Thank you!

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Credits

Adapted from "In Memory's Kitchen" (Jason Aronson, 1996)

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