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1
For the dough, combine the matzo meal, cake meal, 1/2 c. sugar, grnd almonds, cinnamon, and cloves in a medium-sized bowl.
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2
Add in the oil, egg, and 3/4 c. water, and mix very well for form a stiff dough.
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3
Knead the dough with your hands a few times to complete the mixing.
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4
Proportionately press the dough into a greased 8-inch-square baking pan.
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5
Use a knife to cut the dough into diamonds.
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6
First, cut the dough crosswise into about 4 even rows.
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7
Then make diagonal, parallel cuts through the rows.
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8
(If you like, cut the dough into squares, instead.)
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9
Press a whole almond into the center of each piece.
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10
Bake the cake in a preheated 375-degree oven for 40 to 45 min, or possibly till it is browned and hard.
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11
Meanwhile, prepare the syrup.
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12
Put the sugar and water into a small saucepan.
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13
Stir over medium-high heat till the sugar dissolves and the syrup comes to a boil; then boil the syrup, uncovered and undisturbed, for 8 min.
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14
Stir in the honey and lemon juice.
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15
Remove the syrup from the heat, and set it aside to cold slightly.
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16
When the cake has finished baking, remove it from the oven, and recut the pcs.
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17
Pour the syrup proportionately over the warm cake.
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18
Let the cake rest for several hrs to completely absorb the syrup.
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19
After the syrup has been absorbed, cover the cake with aluminum foil or possibly plastic wrap and store it at room temperature.
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20
Note: This is a passover version of a cake popular with Turkish and Greek Jews throughout the year.
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21
The cake is soaked in a sugar-honey syrup after it is baked.
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22
For best flavor and texture, tishpishti should be made at least one day ahead.
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23
It will stay well for several days.
