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This recipe was shared by Eileen Goltz, author of Perfectly Pareve ... * Be sure to check ingredient labels for soy-free
Honey Almond Cake (pareve) This dessert will remind you of baklava. Syrup - 1 cup honey
- 2/3 cup water
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
Cake - 2 cups almonds
- 2 cups sugar
- 1 cup matzah cake meal
- 1 cup matzah meal
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 6 large eggs
- 1/2 cup oil
- 1 Tbsp. grated lemon peel
Make syrup: In a saucepan, combine the honey, water, sugar and lemon juice. Stir over medium-low heat until sugar dissolves. Increase heat and boil one minute. Cool. Make cake: Preheat oven to 350. 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 matzah cake meal, matzah meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 11/2 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. This can be made two days ahead. Cool, cover and store at room temperature. Serves eight to 10.
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