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lemon honey almond cake kosher for passover

Desciption

from bon appetit. "the cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava."

Tags

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Nutritions

  • Carbohydrates: 187.7
  • Fats: 13.0
  • Dietary Fiber: 95.0
  • Minerals: 1.0
  • Proteins: 6.0
  • Vitamins: 5.0
  • Water: 8.0

Steps

  1. Make syrup: combine all ingredients in heavy medium saucepan
  2. Stir over medium-low heat until sugar dissolves
  3. Increase heat and boil 1 minute
  4. Cool
  5. Make cake: preheat oven to 350f
  6. Oil 13 x 9 x 2-inch metal baking pan
  7. Finely grind almonds and 1 / 2 cup sugar in processor
  8. Transfer to medium bowl
  9. Whisk in matzo cake meal
  10. Matzo meal
  11. Cinnamon and allspice
  12. Using electric mixer
  13. Beat eggs and remaining 1 1 / 2 cups sugar in large bowl until very thick and pale in color
  14. About 10 minutes
  15. Beat in oil and lemon peel
  16. Fold in almond mixture
  17. Transfer batter to prepared pan
  18. Bake cake until tester inserted into center comes out clean
  19. About 45 minutes
  20. Cut hot cake into 32 squares
  21. Leave in pan
  22. Drizzle cooled syrup over
  23. Let stand until syrup is absorbed
  24. At least 30 minutes
  25. Serve warm or at room temperature
  26. (can be made 2 days ahead
  27. Cool
  28. Cover and store at room temperature
  29. )

Step 22

Total Time in Minute 65

Ingredients Count 12

cooking lemon honey almond cake  kosher for passover

See More Relate Photo

Ingredients

Honey

Water

Sugar

Fresh lemon juice

Almonds

Matzo cake meal

Matzo meal

Ground cinnamon

Ground allspice

Eggs

Vegetable oil

Lemon peel

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