Passover Honey Nut Cake in Soaking Syrup
- Ready In:
- 6hrs
- Ingredients:
- 17
- Yields:
-
10-12 slices
- Serves:
- 10-12
ingredients
-
Cake
- 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
-
Soaking Syrup
- 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
- 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.
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Reviews
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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.
RECIPE SUBMITTED BY
That baby in the picture...yep that's me some eon's ago...not even gonna tell you how many. I live in the Sierra Mountains bordering a National Forest with my chickens and goats. My wonderful husband who passed on October 10,2006 was extremely ill with several terminal illnesses and is sorely missed. You will find "Renal Failure" cookbook with recipes collected for his meals, these seem to also be pretty good for Diabetic Diets and some for Heart Healthy Diets.
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If you go to My Cookbooks...you will find one "From the Grey Cookbook" This is a collection of my Dear Late Mothers recipes...and in memory of all the wonderfully delicious meals she used to cook for us.
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I Love to cook good food, but Italian is one of my specialties. Baking is my fun...pies, cookies, and making candy. Don't do cakes, nobody here eats them. But make a cheesecake and it disappears.
Gardening is a hobby, and love to run out and pick fresh vege's and herbs to add to my meals. Besides my dogs, cats, fish, 3 goats, I have a really good collection of chickens, and the ladies present me with a steady supply of fresh eggs, and fertilizer for the garden. Food preservation and storage is a passion.
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As you might be able to tell from my name I collect bears, ceramic and stuffed (Started with one on the Birth of my first grandchild) now have over 600 bears and no room in my house for another...not that they don't continue to find a spot in my humble home as everyone has to give me one no matter the occasion.
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