Total Steps
6
Ingredients
17
Tools Needed
8
Ingredients
- 1/4 teaspoon cinnamon (for syrup)
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/3 cup orange juice (for syrup)
- 2/3 cup sugar (for syrup)
- 1/4 cup honey
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped hazelnuts or almonds(optional)
- 1/2 cup matzoh cake meal
- 1/4 teaspoon cinnamon (for cake, or 1/2 teaspoon for a more pronounced flavor)
- 1/4 teaspoon salt
- 3/4 cup white sugar (for cake)
- 1/4 cup brown sugar (for cake)
- 1/4 cup oil
- 3 eggs
- 3 tablespoons orange juice (for cake)
- 1 teaspoon finely minced orange zest
Instructions
Step 1
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 similar size).
Step 2
In a medium-sized mixing bowl, using a wire whisk, beat the white sugar (for cake), brown sugar (for cake), oil, and eggs very well until the mixture is thick and a pale yellow. Stir in orange juice (for cake), finely minced orange zest, salt, cinnamon (for cake), matzoh cake meal, finely chopped walnuts, and finely chopped hazelnuts or almonds. Turn batter into the prepared pan.
Step 3
Bake for 35-40 minutes or until the top is light brown and set. Cool for at least 20 minutes before adding syrup.
Step 4
To prepare the Soaking Syrup: In a medium saucepan, heat the sugar (for syrup), honey, orange juice (for syrup), water, lemon juice, and cinnamon (for syrup). Heat to dissolve sugar and simmer for 5-10 minutes until the mixture becomes syrupy. Cool the syrup well.
Step 5
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork to permit the syrup to penetrate. Allow to stand for 2-4 hours to absorb the syrup. Refrigerate the cake while it is absorbing liquid to firm up.
Step 6
Serve the cake on muffin liners, splayed out as pastry or confectionary cups.