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Ingredients
| honey: 1 cup |
| water: 2/3 cup |
| granulated sugar: 1/3 cup |
| lemon juice: 1/4 cup (fresh) |
| almonds (whole): 2 cups |
| granulated sugar: 2 cups |
| matzo meal: 1 cup |
| matzo meal: 1 cup |
| ground cinnamon: 1 tsp |
| allspice: 1/2 tsp |
| eggs: 6 (large) |
| vegetable oil: 1/2 cup |
| lemon peel: 1 Tbl |
Lemon-Honey Almond Cake (Kosher for Passover)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
32 serving(s)
Tags
- Make syrup: Combine all ingredients in heavy medium saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat and boil 1 minute. Cool.
- Make cake: Preheat oven to 350°F
- Oil 13 x 9 x 2-inch metal baking pan.
- Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
- Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
- Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
- Beat in oil and lemon peel.
- Fold in almond mixture.
- Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 45 minutes.
- Cut hot cake into 32 squares; leave in pan.
- Drizzle cooled syrup over.
- Let stand until syrup is absorbed, at least 30 minutes.
- Serve warm or at room temperature. (Can be made 2 days ahead.
- Cool, cover and store at room temperature.).