PASSOVER RASPBERRY DELIGHTS
Primary category: Desserts
1/2 cup sugar
1/2 cup oil
2 egg yolks (save the whites)
1/2 cup potato starch
1/2 cup cake meal (both sifted together)
Press into greased 9 x 13 pan. Spread with 10-ounce jar of raspberry jam. Sprinkle with chopped nuts. Bake at 350 for 10 minutes and remove from oven.
Beat 2 egg whites.
Add 1/2 cup of sugar and 1/2 teaspoon cinnamon.
Spread over cake. Bake 25 minutes at 350 degrees. Cut into squares when cool.