Honey Almond Cake

Honey Almond Cake
This dessert will remind you of baklava. This recipe was shared by Eileen Goltz, author of Perfectly Pareve ...
Serves: 8 - 10 servings
For Syrup:
  • 1 cup honey
  • ⅔ cup water
  • ⅓ cup sugar
  • ¼ cup fresh lemon juice
For Cake:
  • 2 cups almonds
  • 2 cups sugar
  • 1 cup matzah cake meal
  • 1 cup matzah meal
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 6 large eggs
  • ½ cup oil
  • 1 tablespoon grated lemon peel
For Syrup:
  1. 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.
For Cake:
  1. Preheat oven to 350. Oil 13-X-9-X-2-inch metal baking pan.
  2. Finely grind almonds and ½ cup sugar in processor; transfer to medium bowl.
  3. Whisk in matzah cake meal, matzah meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1½ cups sugar in large bowl until very thick and pale in color, about 10 minutes.
  4. 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.
  5. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. This can be made two days ahead.
  6. Cool, cover and store at room temperature.
* Be sure to check ingredient labels for soy-free

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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