Passover Honey Nut Cake In Soaking Syrup Recipe

Name: Passover Honey Nut Cake In Soaking Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/4 cup vegetable oil; 3 large eggs; 3 tablespoons orange juice; 1 teaspoon finely minced orange zest; 1/4 teaspoon salt; 1/4teaspoon ground cinnamon; (Use 1/2 teaspoon of cinnamon for a more pronounced cinnamon flavor); 1/2 cup matzo cake meal; 1/2 cup finely chopped hazelnuts or almonds; 1 cup finely chopped walnuts; 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

Servings: persons

3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 large eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4teaspoon ground cinnamon
(Use 1/2 teaspoon of cinnamon for a more pronounced cinnamon flavor)
1/2 cup matzo cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts
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

1
1. Preheat the oven to 350u00b0F. Line a 7-inch spring form pan with parchment paper, and generously grease the sides of the pan.
2
2.Beat the granulated and brown sugars with the oil and eggs in a medium-sized mixing bowl, using a wire whisk until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
3
3. 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.
4
4. In a medium saucepan, combine the ingredients. Heat the sauce pan to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
5
5. 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.

925

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup vegetable oil, 3 large eggs, and more.

Yes, Passover Honey Nut Cake In Soaking Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Passover Honey Nut Cake In Soaking Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions