Recipe by Chabear01
Recipe from Kosher Cooking web site for ZWTII 2006. This recipe has a Middle Eastern tone which adds to this cakes appeal. It is much like Baklava in concept but flour free making perfect for passover
Top Review by Darkhunter
Oh, this was sooooo goooood! First time trying matzos, and this was sure the perfect dish to prepare. At first, I didn't know why such a small cake would serve 10-12......now I do! This is a case of less being more. Unless you want to go into a sugar coma, keep the portions small! This is one of the best things to come along in a while. Thnx for sharing, Chabear!!! Made for My-3-Chefs 2009.
- 3⁄4 cup white sugar
- 1⁄4 cup brown sugar
- 1⁄4 cup oil
- 3 eggs
- 3 tablespoons orange juice
- 1 tablespoon orange zest, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon (use 1/2 tsp for a more pronounced cinnamon flavor)
- 1⁄2 cup matzo cake crumbs
- 1⁄2 cup hazelnuts or 1⁄2 cup almonds, finely chopped
- 1 cup walnuts, finely chopped
- 2⁄3 cup sugar
- 1⁄4 cup honey
- 1⁄3 cup orange juice
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄4 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
- In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
- Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
- Soaking Syrup:.
- In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
- Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.