Recipe

Lemon-honey Almond Cake (kosher For Passover) Recipe

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Ingredients

Directions

Step #1 Make syrup: Combine all ingredients in heavy medium saucepan.
Step #2 Stir over medium-low heat until sugar dissolves.
Step #3 Increase heat & boil 1 min.
Step #4 Cool.
Step #5 Make cake: Preheat oven to 350°F Oil 13 x 9 x 2-inch metal baking pan.
Step #6 Finely grind almonds & 1/2 c sugar in processor; transfer to medium bowl.
Step #7 Whisk in matzo cake meal, matzo meal, cinnamon & allspice.
Step #8 Using electric mixer, beat eggs & remaining 1 1/2 c sugar in large bowl until very thick & pale in color, about 10 mins.
Step #9 Beat in oil & lemon peel.
Step #10 Fold in almond mixture.
Step #11 Transfer batter to prepared pan.
Step #12 Bake cake until tester inserted into center comes out clean, about 45 mins.
Step #13 Cut hot cake into 32 squares; leave in pan.
Step #14 Drizzle cooled syrup over.
Step #15 Let stand until syrup is absorbed, at least 30 mins.
Step #16 Serve warm or at about room temp.
Step #17 (Can be made 2 days ahead.
Step #18 Cool, cover & store at about room temp.
Step #19 ).
Enjoy the Lemon-Honey Almond Cake (Kosher for Passover) recipe

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