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Lemon Honey Almond Cake Kosher For Passover Recipe

Indulge in this delightful Lemon Honey Almond Cake, perfect for Passover! This recipe from Bon Appetit delivers a uniquely coarse texture, reminiscent of baklava, thanks to a drizzle of zesty honey-lemon syrup. A simple yet elegant dessert that's sure to impress your guests. Make it ahead for effortless entertaining!

Prep Time 30 mins
Cook Time 65 mins
Calories 187.7 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Lemon Honey Almond Cake Kosher For Passover 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Honey Almond Cake Kosher For Passover

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How to Make Lemon Honey Almond Cake Kosher For Passover

  1. **Make the Syrup:**
  2. In a heavy medium saucepan, combine 1 cup sugar, 1/2 cup water, 1/4 cup lemon juice, and 1/4 cup honey.
  3. Stir over medium-low heat until the sugar dissolves completely.
  4. Increase the heat to medium-high and boil for 1 minute.
  5. Remove from heat and let cool completely.
  6. **Make the Cake:**
  7. Preheat oven to 350°F (175°C).
  8. Grease and flour a 13 x 9 x 2-inch metal baking pan.
  9. In a food processor, finely grind 1 cup blanched almonds and 1/2 cup granulated sugar until a fine powder forms.
  10. Transfer the almond mixture to a medium bowl.
  11. Whisk in 2 cups matzo cake meal, 1/2 cup matzo meal, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground allspice.
  12. In a large bowl, using an electric mixer, beat 4 large eggs and the remaining 1 1/2 cups granulated sugar until very thick and pale, about 10 minutes.
  13. Beat in 1/2 cup vegetable oil and the zest of 1 lemon.
  14. Gently fold in the almond mixture until just combined.
  15. Pour the batter into the prepared pan and spread evenly.
  16. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  17. Let the cake cool slightly in the pan before cutting into 32 squares.
  18. While the cake is still warm, drizzle the cooled syrup evenly over the top.
  19. Let the cake stand for at least 30 minutes to allow the syrup to absorb.
  20. Serve warm or at room temperature. Can be made 2 days ahead. Cool completely, cover, and store at room temperature.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

95g

Fat

5g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Cuisine Preparation Occasion For Large Groups Desserts Jewish Ashkenazi Easy European Holiday Event Kosher Cakes Dietary Passover Free Of Something Number Of Servings 4 Hours Or Less