Ingredients for Passover Baklava Cake
- Cooking Spray
- Granulated Sugar
- Brown Sugar
- ½ cup vegetable oil
- 2 large egg whites
- 2 large eggs
- Matzo Meal
- Walnuts
- Hazelnuts
- Orange Juice
- Salt
- Cinnamon
- Syrup
- Sugar
- Honey
- Water
- Fresh Lemon Juice
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How to Make Passover Baklava Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 large eggs, and 2 large egg whites until well combined.
- Gradually add 2 cups matzah cake meal, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Beat until just blended. Do not overmix.
- Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a wire rack.
- While the cake is cooling, prepare the syrup: In a medium saucepan, combine 1 cup granulated sugar, ½ cup honey, ½ cup water, 2 tablespoons lemon juice, and a pinch of salt.
- Bring the syrup to a boil over medium heat, then reduce heat and simmer for 25 minutes, or until slightly thickened.
- Remove from heat and let the syrup cool completely.
- Once the cake is completely cool, pierce the top several times with a fork.
- Slowly pour the cooled syrup over the cake, allowing it to soak in completely.
- Cover and refrigerate overnight to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
214g
Fat
12g
Carbs
21g
