• 1/2 c. sugar
• 1 c. unpeeled finely ground hazelnuts, almonds, or combo
• 1/2 tsp. cinnamon
• 2 eggs separated
• 1/2 c. or more kosher for Passover raspberry jam, preferably seedless
Preheat oven to 325 degrees. Combine the cake meal and potato starch in the work bowl of a food processor fitted with a metal blade. Add the margarine and pulse on and off until the mixture is well combined.
Pulse in the sugar, hazelnuts or nut mixture, cinnamon and egg yolks, and mix until smooth and well blended.
Take 2/3 of dough and press over the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Spread with raspberry jam.
Using your fingers, gently work the remaining dough into ropes and arrange as weaving over the top of the jam to create a lattice crust top. The ropes don’t have to be perfect because they become smooth during baking. Fasten the dough rope to the rim of dough and smooth it out with your fingertip, pressing lightly.
Beat egg whites slightly and brush over the top of the lattice. As you brush the ropes will get smoother and more uniform.
Place the pan on a cookie sheet that has very low sides and bake until firm and golden, 1 hour and 15 minutes.
Nutrition information per each of 10 servings:
Calories 360 Fat 24 g
Sodium 29 mg Saturated fat 5 g Carbs 35 g Calcium 25 mg
Protein 4 g Cholesterol 37 mg
Dietary fiber 2 g
Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 5 fat.