Turkish Nut Cake (Pareve)
Source of Recipe
Hevra Goodman. Recipe appears in "Passover Cookery in the Kitchen" by Joan Kekst
5 eggs -- room temperature
pinch salt
1 cup sugar
1/4 cup vegetable oil
juice of one orange
zest of one orange
2 teaspoons ground cinnamon
1 1/4 cups fine matzo cake meal
1 1/4 cups almonds -- blanched and
-- finely chopped
SYRUP:
2 cups sugar
2 cups water
2 teaspoons lemon juice
FOR THE CAKE: Preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch pan.
Beat eggs until frothy, add salt and beat 30 seconds more. Slowly add sugar, beat continuously until thick and light in color.
Add remaining ingredients, one at a time, beating until each is well incorporated. Pour batter into prepared pan, bake 30 to 35 minutes. Cool on a rack 2 or 3 minutes to relax steam.
FOR THE SYRUP: Stir sugar and water together, in a 2 quart saucepan. Add lemon juice and simmer 15 minutes on low heat. Cool in pan.
Makes 24 squares
Categories: Cakes, Jewish, Passover, Turkish
Recipe typed for you by Judi Mae Phelps.
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