Tishpishti (Walnut Cake) Recipe

Name: Tishpishti (Walnut Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 8 eggs, lightly beaten; 1 cup vegetable oil (that's right, one cup); 3/4 cup granulated sugar; 1 cup matzoh meal; 2 cups walnuts, finely chopped; 1 cup orange juice; zest of 4 small oranges; 1/2 tablespoon ground cinnamon; 1 teaspoon ground clove; For the syrup:; 1 cup sugar; 1 1/2 cups water; juice of half a lemon; 1 cinnamon stick

Servings: persons

For the cake:
8 eggs, lightly beaten
1 cup vegetable oil (that's right, one cup)
3/4 cup granulated sugar
1 cup matzoh meal
2 cups walnuts, finely chopped
1 cup orange juice
zest of 4 small oranges
1/2 tablespoon ground cinnamon
1 teaspoon ground clove
For the syrup:
1 cup sugar
1 1/2 cups water
juice of half a lemon
1 cinnamon stick

1
Preheat the oven to 325.
2
Butter and flour (or matzoh meal) a standard 9 inch springform pan.
3
To make the cake, mix all the ingredients together in a large mixing bowl just until combined; do not overmix the batter.
4
Pour the cake mixture or batter into the springform pan and bake the cake for about 1 hour, until the top is golden brown and a cake tester or toothpick comes out clean.
5
Turn the cake out into a dish and cut it into diamond shapes, but keeping the cake together.
6
While the cake is baking, you can make the syrup: mix all the syrup ingredients in a saucepan and bring the mixture to a boil for about 15 minutes, until the sugar is dissolved and the syrup is thicker.
7
Let the syrup come to room temperature and pour it over the cake.
8
Serve the cake warm or at room temperature.

1632

kcal

Calories

118

Fat

127

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

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 15 ingredients. The key ingredients include: For the cake:, 8 eggs, lightly beaten, 1 cup vegetable oil (that's right, one cup), 3/4 cup granulated sugar, and more.

Yes, Tishpishti (Walnut Cake) 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!

Tishpishti (Walnut Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions