Passover Honey Nut Cake in Soaking Syrup

Passover Honey Nut Cake

Ingredients

  1. 3/4 cup granulated sugar
  2. 1/4 cup brown sugar
  3. 1/4 cup vegetable oil
  4. 3 eggs
  5. 3 tablespoons orange juice
  6. 1 teaspoon finely minced orange zest
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
  9. 1/2 cup matzoh cake meal
  10. 1/2 cup finely chopped hazelnuts or almonds
  11. 1 cup finely chopped walnuts

Instructions

  1. Preheat the oven to 350°F.
  2. Generously grease a 7-inch round layer cake pan.
  3. In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow.
  4. Stir in the remaining batter ingredients.
  5. Turn the batter into the prepared pan.
  6. Bake for 35 to 40 minutes, or until the top is light brown and set.
  7. Cool for at least 20 minutes.
  8. Meanwhile, prepare the Soaking Syrup.

Soaking Syrup

Ingredients

  1. 2/3 cup granulated sugar
  2. 1/4 cup honey
  3. 1/3 cup orange juice
  4. 1/4 cup water
  5. 1 tablespoon lemon juice
  6. 1/4 teaspoon ground cinnamon

Instructions

  1. In a medium saucepan, combine the ingredients.
  2. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. \
  3. Cool well.
  4. Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate.
  5. Allow it to stand refrigerated for 2 to 4 hours to absorb the syrup.

 

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