Lemon-Honey Almond Cake

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Lemon-Honey Almond Cake
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Instructions
  1. This cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklave. Both matzo meal and the more finely ground matzo cake meal are used here.
  2. Ingredients: FOR SYRUP: 1 cup honey 2/3 cup water 1/3 cup sugar 1/4 cup fresh lemon juice FOR CAKE: 2 cups almonds 1 1/4 cup sugar 1 cup matzo cake meal 1 cup matzo meal 1 teaspoon ground cinammon 1/2 teaspoon ground allspice 6 large eggs 1/2 cup vegetable oil 1 tablespoon grated lemon peel
  3. 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.
Recipe Notes

Source: Old CookShare. Recipe ID: 2108

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