Directions: 1. MAKE SYRUP:
Combine all ingredients in a heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
2. MAKE CAKE:
Preheat oven to 180 degrees C. Oil 32+9+5 cm metal baking pan. Finely grind almonds and 1/4 cup sugar in a processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and the remaining 1 cup sugar in a bowluntil very thick and pale in colour, about 10 minutes. Beat in oil and lemon peel. Fold in almond mixture. Transfer batter to a baking pan.
Bake cake for 45 minutes until tester inserted in the centre comes out clean. Cut hot cake to 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, about 30 minutes. Serve warm or at room temperature.
Note: This cake can be made 2 days ahead; cool, cover and store at room temperature.