Passover Honey Nut Cake in Soaking Syrup

Name: Passover Honey Nut Cake in Soaking Syrup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Jewish
Ingredients: 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/4 cup vegetable oil; 3 eggs; 3 tablespoons orange juice; 1 teaspoon finely minced orange zest; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor); 1/2 cup Matzoh cake meal; 1/2 cup finely chopped hazelnuts or almonds; 1 cup finely chopped walnuts; Soaking Syrup; 2/3 cup granulated sugar; 1/4 cup honey; 1/3 cup orange juice; 1/4 cup water; 1 tablespoon lemon juice; 1/4 teaspoon ground cinnamon

Posted On October 16, 2014

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Passover Honey Nut Cake in Soaking Syrup

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Cuisine Jewish

Category Cakes Passover

Persons

Prep Time

15 minutes

Cook Time

50 minutes

Wait Time

3 hours

Total Time

1 hour, 5 minutes

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Ingredients

3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup Matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts
Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
Cake:
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. Stir in the remaining batter ingredients.
Turn the batter into the prepared pan.
Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

Notes

More recipes you might like:

Flourless Chick-Pea Cake

Flourless Chocolate Espresso Cake with Raspberry Sauce

Flourless Orange Cake

Magnificent Caramel Matzoh Crunch

Passover Brownies

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		294.64 kcal
% Daily Value*
Total Fat 15.52 g		23.9%
	Saturated Fat 1.5 g	7.5%
	Trans Fat 0.04 g
Cholesterol 39.99 mg		13.3%
Sodium 65.61 mg		2.7%
Total Carbohydrate 38.0 g		12.7%
	Dietary Fiber 1.38 g	5.5%
	Sugars 33.78 g
Protein 4.02 g

Vitamin A 2.05 %		Vitamin C 7.36 %
Calcium 2.82 %		Iron 5.03 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

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Beckie