Lemon-Honey Almond Cake (Kosher for Passover)

Recipe by Ariella
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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